Latest / Whisky Stories Podcast / Indian Whiskies, Japanese Drams & Whisky Wonders!

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Indian Whiskies, Japanese Drams & Whisky Wonders! · Whisky Stories Podcast

• 0:00
  Right, guys? Yeah, let's get a quick drink in
• 0:02
  here. Cheers, nice to see you.
• 0:03
  Cheers. Cheers, cheers.
• 0:04
  Cheers. You got a wee tan on you at all?
• 0:08
  I've been been to Galway, no. Back with the wife, she and the
• 0:14
  family fairly well, Brian not. Me, you know what to do.
• 0:20
  Yes, I do. Clap us in.
• 0:25
  Welcome to the Whiskey Stories podcast.
• 0:28
  Deluxe whiskey. What do they expect from that
• 0:31
  mark of purity? I'm having none of that.
• 0:37
  No, I mean, I would say there's a we bet this, it's got kick to
• 0:41
  it. I bet I kind of there's
• 0:45
  something in that that's not entirely.
• 0:48
  Pleasant. I think the nose is fine.
• 0:50
  The nose is. Good.
• 0:54
  That's. That is quite unusual.
• 0:58
  Welcome along. Let's get you Stories podcast
• 1:00
  with myself. We are back.
• 1:02
  We are back in the dungeon, the Diggers dungeon, the athletic
• 1:05
  arms underground roasting hot. We're sweating it out.
• 1:09
  It's fantastic to be back and have some great news.
• 1:12
  By popular demand, I have not worn my shorts today, Ross.
• 1:17
  Yeah, I'm not being at all, but I guess the angle was tough on
• 1:19
  you previously. Yeah, I've heard people, you
• 1:21
  know, people inquiring where I get it from the shorts and all
• 1:27
  this kind of stuff. But no, we're back.
• 1:29
  It's nice to be back in the in the athletic.
• 1:31
  I'm nice to be back here. We've been out and about.
• 1:34
  We've been out and about. We've got Fraser soon as making
• 1:36
  a return at the podcast. Thanks.
• 1:37
  For having me back. Welcome along, Fraser.
• 1:39
  Yeah, well, your your censorship has been recovered.
• 1:42
  We've got you back on. You're all right.
• 1:44
  How are you feeling? And a.
• 1:46
  Particular appropriate timing because we just in last week's
• 1:48
  episode depending when this goes out I.
• 1:51
  Guess. Oh yeah, yeah, you're right.
• 1:52
  Last week's episode. It had the fantastic Stephen
• 1:54
  Rankin talking about the story of Gordon Macphail.
• 1:56
  Oh yes, since you've last been on Fraser, you've changed your
• 1:59
  job. So I'm now working for Gordon
• 2:01
  Macphail. So what's the official title,
• 2:03
  Fraser? Area sales executive.
• 2:05
  Area sales executive. Very luxurious.
• 2:08
  But yeah, Stephen's one of the family members that's kind of
• 2:10
  overarching me, so I need to be on my my game here.
• 2:13
  Well, yeah, because we're kind of getting back-to-back Gordon
• 2:15
  Macphail. So we'll see.
• 2:17
  Like some people might go. I actually prefer Stephen
• 2:19
  Rankin. I'd.
• 2:21
  Like, to be fair, it's really good from a brand education
• 2:23
  point of view to have Steven on. I've gutted I wasn't on the
• 2:26
  podcast, lads. He's a great storyteller.
• 2:28
  And just for that Glen Burgie alone, yeah, now we had and he
• 2:32
  was very generous. We do have actually your phone
• 2:36
  there. Yeah, after the podcast, he gave
• 2:38
  us a little driver's pack. It was a wee driver's pack he
• 2:41
  offered us because as I mentioned in the podcast, I
• 2:43
  think we had a great weekend, Angus, which we'll talk about
• 2:46
  and and I won the coin toss where I didn't have to drive.
• 2:49
  So I was being Ross for the weekend and Angus was driving us
• 2:51
  here, there and everywhere. And I thought.
• 2:53
  I would have been Ross for. The weekend, it was lovely.
• 2:55
  I can't believe you're lucky your wife is.
• 2:59
  But he did offer more drams after we'd finished recording
• 3:04
  and I thought, well, Angus and I have a long drive back down the
• 3:07
  road and I thought I wouldn't be fair.
• 3:08
  I'm a good chum, Angus and I said.
• 3:10
  Add a fire. Then let's get some takeaways.
• 3:14
  And he was very, very kind to saying this wasn't it?
• 3:16
  He was. But yeah, I mean, we're all back
• 3:19
  back together. It's been nice.
• 3:20
  It's been a few weeks where we've actually not had a well,
• 3:23
  there was India and then there was Spaceite and now there's
• 3:26
  this switch. It's all a good few weeks.
• 3:28
  We've all been all over the place, we've all been
• 3:29
  distilleries, you've been all the Indian podcast was fantastic
• 3:33
  as well. Oh, good fun.
• 3:34
  I presented a single malt amateur club and we've got loads
• 3:37
  of drams and drinks in front of us as.
• 3:38
  Well, and we have also. Listeners.
• 3:40
  We have listener questions as well.
• 3:42
  But yeah, I've, I promised you that when I went away, I was
• 3:46
  going to come back with some Indian drams.
• 3:47
  This time it was a regret of mine.
• 3:49
  I went in January, I came back. It was a regret of mine that
• 3:52
  hadn't done it and bring back because what's great, as you can
• 3:56
  see, you can get these mini bottles.
• 3:57
  Well, not miniatures, but they're small enough.
• 3:59
  I mean, I think miniatures probably would have been OK.
• 4:01
  We'll see. We'll see when we try this
• 4:03
  stuff. But I decided, so these are
• 4:06
  these are whiskeys that you can get that, well, some of them.
• 4:10
  They're actually some of the biggest whiskey brands in the.
• 4:12
  World they are technically, but. Our audience might not be
• 4:15
  familiar with. Yes, so we have a royal stag, a
• 4:19
  blender's pride and. 100 pipers. And 100 pipers.
• 4:22
  Now the big bottle that you'll see is actually, I've never
• 4:25
  tried any of these, by the way, so I'll be trying them for the
• 4:26
  very first time like this one here.
• 4:29
  Longitude 77 was my drama. The trip.
• 4:31
  Yeah, we tried it. If you if you were following,
• 4:34
  what was getting up to? In Whiskey, it's got a map of
• 4:37
  India. It has got a map of India.
• 4:38
  This is. This is Indian whiskey, This is
• 4:40
  not. Presentation.
• 4:41
  This is about what was what was really nice was as I mentioned
• 4:45
  in the as I mentioned in the newsletter, a couple of school
• 4:49
  so flew out to Mumbai. I got, it was funny because
• 4:53
  speak to Haymouth and Harsha, who I've kind of got to know
• 4:55
  over the last couple of times I've been over there and they
• 4:57
  find out, oh, if you're coming to India on the Saturday, we're
• 5:02
  we're doing a taster in Mumbai. Why didn't you come along and
• 5:05
  you're like Mumbai, How far away is that?
• 5:07
  You look at the map and you're God almighty because it's a fair
• 5:08
  size of country. I guess it is.
• 5:10
  It's sort of known for being quite big.
• 5:16
  We. We.
• 5:17
  India's famous. And a lot of people live there
• 5:20
  as well. Things if Indies are famous are
• 5:22
  it's known to be in a big country.
• 5:23
  There are a lot of folk there and Curry because there's loads
• 5:26
  of that as well. When you go there, let me tell
• 5:27
  you how the fair felt of. That food is.
• 5:29
  Quite spicy, sounds great but no so I looked at an hour and 20
• 5:33
  minutes on the plane, £35 for a return flight so I'll have a
• 5:37
  little get a go at that and 1st. Class for you.
• 5:40
  It was, it was a standard Indian, Indian plane.
• 5:44
  Yeah. They're tastings, though. 3
• 5:47
  sherries to kick us off and then 10 drams on the lineup, A10 DRAM
• 5:52
  lineup, a mix of Scotch and Indian single malt.
• 5:55
  And it was, it was a blind tasting.
• 5:57
  And I can't remember who it was on the podcast.
• 5:59
  I think it might be Mark Thompson, who basically said,
• 6:01
  you know, if you're in whiskey, and I always say to everyone who
• 6:05
  speaks to us and stuff, I never claimed to be in whiskey, do the
• 6:08
  podcast what I do. I'm not in the industry, I
• 6:10
  think, but he said if you're in whiskey and you've got a blind
• 6:13
  taste and you can only make an arse of that.
• 6:15
  Yeah. And I can safely say I did.
• 6:18
  So what they did was they would put the Sherry lineup was very
• 6:22
  interesting first of. All so big brands as well.
• 6:24
  Yeah, so, so basically what the single amateur club did was they
• 6:27
  brought, they brought so many people in from from different
• 6:30
  brands and it's really cool how they can engage with the big
• 6:32
  players. Like there was she guys, Shivas,
• 6:36
  Diageo, McCallum as well as the Indian brands that were there as
• 6:40
  well. So a big selection of and these
• 6:43
  guys have flown in for that event as well.
• 6:45
  It was there. Yeah, why should go to festivals
• 6:47
  here? No, exactly.
• 6:48
  You'll never get four or five different.
• 6:50
  Companies, that's a really good point.
• 6:51
  We never see the Azure Peril Ricard at fairs here.
• 6:54
  Yeah, and they all got, they all got an opportunity to present as
• 6:57
  well. So basically we got a lovely
• 7:00
  talk through the Sherry. Sherry was great.
• 7:02
  I'm not a big Sherry fan, as you guys all know, Sherry tart when
• 7:05
  it comes to the whiskey. But anyway, first five drums
• 7:08
  come up and we get a nice little booklet.
• 7:09
  And what they like to do is they like to get everyone's feedback
• 7:12
  on the booklet. And you're encouraged to put
• 7:13
  your name on the booklet and everything.
• 7:14
  And then at the end of the taste, and they actually take
• 7:16
  that and they pass it on to the brands themselves.
• 7:18
  And they say like, here's the feedback on the whiskeys that
• 7:20
  you presented to us, which is there because again, it gives
• 7:23
  them a a scale of what the industry or what the market is
• 7:26
  maybe looking for. And yeah, but anyway, 33 drums
• 7:30
  in mentioned this on the podcast for Hey man.
• 7:33
  Hey man, who's hosting it? Oh, I can't believe we've got
• 7:35
  Scotsman in the room. I haven't even gone to the
• 7:36
  Scotsman yet. So he comes over to me and says,
• 7:38
  right, drum #3 what you think? And I says really nice, easy to
• 7:41
  go in, could drink that very easy.
• 7:43
  I said I'm tell you. So I don't know why it is, but
• 7:45
  I'm going to tell you it's absolutely not Scotch.
• 7:48
  And he says right. And he clicks the clicker.
• 7:50
  Aberlawer 16 but played a trick on me because I'm looking at a
• 7:57
  couple of Aberlawer bottles there actually.
• 7:58
  And it was all Sherry. It was all but it was a Sherry
• 8:01
  Symphony and it was all about Sherry.
• 8:02
  It was all about I sort of it. And I'm thinking I should be
• 8:06
  able to tell the Aberlauer out from the crowd.
• 8:09
  There was a there was a boomer on there.
• 8:12
  There was a Lagaville in there was I think there's one more I
• 8:16
  or anyway, anyway, I'm going, you know, but you'll pick them
• 8:19
  out and they bother on the lineup.
• 8:21
  And I'm thinking I'll do the Aberlauer because it'll be a
• 8:23
  dark, it'll be Sherry, but with the Aberlauer inference of the
• 8:26
  bourbon on there, you just, they just really a wee bit totally
• 8:30
  through me. Nice.
• 8:31
  Easy 1 easy thing to do. No, not at all.
• 8:33
  We've done blind drums in here and it's very rare that somebody
• 8:35
  gets on the nose. Yeah, I.
• 8:37
  Mean it's it's well. No, but it's true.
• 8:43
  And also you have that pressure and I think it's good.
• 8:45
  I like that you were decisive, but in the atmosphere you could
• 8:49
  just go. Yeah, very nice you went.
• 8:51
  That's definitely not a Scotch. And it was.
• 8:53
  And that's funny. And also.
• 8:54
  Again, it gets rid of the preconceived notions.
• 8:56
  It's not. Nobody's an expert.
• 8:58
  You would never claim to be an expert, and it puts you at the
• 9:00
  same level as all the other. Guests.
• 9:02
  Saying what he liked, that you were decisive, it's a nicer way
• 9:05
  of saying what he liked was you were at home.
• 9:06
  Exactly. But what I really liked about it
• 9:08
  was Kier. So after the Aberlatics, Kier,
• 9:11
  who's the Perno brand ambassador out there with Fraser first,
• 9:18
  Phil Fraser on Instagram shouted to him because he listens to the
• 9:21
  podcast. But one thing he likes, Kier did
• 9:23
  a really nice bit about Aberlaw. I let him know about the town or
• 9:26
  the village, so she'd say and what it does.
• 9:27
  And then importance has the whiskey industry.
• 9:29
  But I also talked about like these events.
• 9:31
  And one of the things he said was which is great.
• 9:32
  And he said like we, we Scotland's created whiskey and
• 9:36
  what have you. And he's like, create your own,
• 9:41
  create your own flavour profile for all flavour notes over in
• 9:44
  India. He said, because like in this
• 9:46
  room we had 40 people and they said who here in this room has
• 9:49
  tried cherry before? And it was Kiera and myself are
• 9:51
  the only two in the whole room that I've ever tried cherry
• 9:52
  before. So he said like, how do you know
• 9:57
  what a cherry influence actually tastes like and you've never
• 10:00
  tried cherry? And he said, so like, we are
• 10:02
  very quick as an industry to tell people what you should be
• 10:05
  tasting. Yeah, he said, But you might
• 10:07
  taste something that you're associated to instead.
• 10:10
  So use your flavour profile palette instead of going I get
• 10:14
  butterscotch. And then you might never have.
• 10:15
  Butterscotch and of course, yeah and of course, yeah, even, you
• 10:18
  know, Sherry is a very, very broad spectrum as well.
• 10:21
  When you think of something like Manzania compared to, yeah, you
• 10:23
  know, Sherry or something, it's all, it's all different, you
• 10:26
  know, And actually when we were up, without trying to anticipate
• 10:30
  where we're going with us, when we, we were up at Glen Murray
• 10:33
  and we were talking about all the different casts and they
• 10:35
  were saying, well, you know, we do Feno Sherry ones.
• 10:38
  And it was so different to the PX.
• 10:39
  Sherry one we did and you know, and I find that I find that
• 10:42
  quite we'll talk we will talk about our trip up to space.
• 10:45
  I, I guess I've already mentioned soon, if it's not
• 10:48
  already out by the time you're listening to this and keep an
• 10:51
  eye out for it. The Glen Murray.
• 10:53
  I've been editing the Glenn Murray video.
• 10:55
  Brilliant. Yeah.
• 10:56
  And I think we're going to get a BAFTA for that.
• 10:58
  I think it's the podcast content.
• 11:01
  Great. But the way the edit comes
• 11:03
  together I guess. The edit makes it.
• 11:05
  Don't watch it for the content. I genuinely, I genuinely think
• 11:08
  we will be cans. We're off the cans.
• 11:11
  The whiskey story the. Film Fence.
• 11:13
  The Whiskey Story movie. What I'm going to do, guys, I'm
• 11:15
  going to put it this one. So this was your highlight.
• 11:18
  Why was it your highlight? Well, two things.
• 11:20
  Number one, I think I might have been yourself, Ross.
• 11:23
  That's already explained that to me.
• 11:24
  But we've had other people on the podcast and stuff like that.
• 11:28
  There is something really, really nice about whiskey when
• 11:30
  you get surprised. Right now I'm going to this
• 11:34
  tasting, I'm going to this tasting.
• 11:37
  I I'm going this tasting and I've got a few and then single
• 11:40
  malts up there that I can recognise.
• 11:42
  There's a few Scots I'm not wanting to drink the Scotch with
• 11:45
  the greatest respect in the world because you're like, wait,
• 11:46
  I could get with the try that and I could try that.
• 11:49
  I could drink that anywhere. And then even I'm rooting Paul
• 11:51
  John as much as an excellent brand.
• 11:53
  Yeah, then export it and you get them all.
• 11:56
  I have never seen. Well, this this way I tried to
• 11:59
  go out. So I went after I got back from
• 12:01
  him by I went straight to the shop in Bangalore.
• 12:03
  I said I want to buy a bottle of that.
• 12:05
  We don't have it available in this state yet.
• 12:07
  So actually just before, so it was a week later, we recorded
• 12:10
  the episode I did with Hey, Mantha Harsha and one of the
• 12:12
  guys who was a member, I'd actually flown in from Mumbai
• 12:15
  that morning and they'd already told him bring a bottle of
• 12:18
  Longitude 77 for a gram. I was really taken aback with us
• 12:21
  at the time. I've not tried it in Scotland
• 12:23
  yet. But what I will say as well is
• 12:25
  one of the things I did get right that night, and I kind of
• 12:28
  made sure I told a few people beside me in the room was I said
• 12:32
  there's something about that that tastes very much like a
• 12:34
  grain whiskey, OK. And I was so.
• 12:36
  I had a green the nose. On the nose.
• 12:38
  Yeah, on the. Nose and I was I was very
• 12:40
  adamant about that and I'm going I wonder if they're maybe trying
• 12:42
  to Chuck us a wee curveball here and stick a grain in or anything
• 12:45
  like. That and the colours.
• 12:45
  It's an Indian single malt whiskey Yes, presented what's
• 12:49
  what's the strength of the dimension casks on the.
• 12:51
  Bottom Well, so one of the what they've used here, they use X
• 12:56
  Sherry, X bourbon, but they also for this one use X grain whiskey
• 13:00
  gasks and they also use X peated casks as well.
• 13:05
  So, so there you go. Double casque matured American
• 13:10
  bourbon barrels and wine casks, they say.
• 13:13
  We're in India. It's up in the north 42.8%.
• 13:19
  That's a classic Indian strength.
• 13:21
  Actually, yeah, well, bearing 2.8 you're not about bearing.
• 13:23
  Absolutely. For a long time, Indian whiskey
• 13:25
  would never be bottled over 40. You can't.
• 13:27
  You can't because. That's not a strength I would,
• 13:29
  That's not a strength I would never see in.
• 13:31
  Over here, I don't know if it was part of legislation or
• 13:33
  something, but for a long time Indian Sigma was 42.8, always
• 13:37
  42.8. In fact, I would suspect that a
• 13:39
  big brand like Pipers would either be 40 or 42.842. .46 is
• 13:44
  usually the sort of peak mark that you can get.
• 13:46
  Bear in mind, the thing about it is state law.
• 13:49
  And Hey Man talks a little bit about this and Harsha talked
• 13:51
  about this on the episode. You get a chance to listen back
• 13:53
  the loopholes that people are having to jump through.
• 13:56
  But basically what they were saying is that, I mean, they're,
• 13:59
  they're the only independent whiskey company or the only
• 14:02
  whiskey club they've ever done their own independent ball.
• 14:05
  It took two years to do it, etcetera, etcetera.
• 14:07
  But it was 50% and that was a big landmark for them because it
• 14:10
  was like one of the first drafts.
• 14:11
  So unusual for it. Absolutely.
• 14:13
  I mean, it's banned in. Whiskey and.
• 14:15
  I'll be banned in some states because states won't allow it,
• 14:17
  so 42. So I reckon what they'll do is
• 14:19
  46 is pretty much the national limit, yeah.
• 14:22
  Right. But 46 might be just a bit too
• 14:25
  punchy for what the pilots used to reckon.
• 14:26
  If you watch stand out a little bit, you stick at that 4242
• 14:30
  point. 8.8 And so for Scotch whiskey drinkers in India, yeah,
• 14:34
  we know they can handle a stronger whiskey.
• 14:36
  Yeah. Because most Scotch whiskies,
• 14:38
  yeah, unless it's the biggest, biggest brands are bottled at
• 14:40
  46%. Yeah, sure.
• 14:42
  The largest brands that are always obviously exported to
• 14:44
  India are 4043%. But but I think it's unusual for
• 14:48
  an Indian whiskey to be over 42.8% because that was the
• 14:53
  industry standard. And.
• 14:54
  Also, there's a demand in Asia for low ABV spirit.
• 14:57
  Yeah, Ballantine's have mentioned it before, many months
• 14:59
  ago, done, South Korea, South Korea, and they couldn't call it
• 15:05
  whiskey. They had to call it a Scottish
• 15:07
  spirit drink, 37%. And there's a demand for that.
• 15:09
  Maybe it's the climate. Yeah, you just don't know.
• 15:11
  I mean, look, it's roasted. We.
• 15:13
  But it's a very nice whiskey gram.
• 15:16
  Well, it was the one that it was like I like, I mean they had
• 15:20
  Paul John had two in the lineup, Paul John PX and Paul John all
• 15:23
  are also. And if I would say it was a
• 15:25
  quintessential like Sherry bomb. Yeah, right.
• 15:27
  But almost for me, if I was being critical, it was almost
• 15:29
  like they've done it that Sherry to make a statement.
• 15:33
  It was like too much there. And you've got like I say, there
• 15:35
  was a Bulmore 15 or Scotch ones. The Aberlauer 16 was very nice,
• 15:39
  albeit very surprising. I made a tome nice of it, but
• 15:42
  Godawan 01 was the other was the other drama that I really,
• 15:46
  really liked and. I think that's really
• 15:48
  impressive. And I think the grain is
• 15:49
  actually very evident. I think X grain cask is a
• 15:51
  strange thing to mention, Correct?
• 15:52
  Yeah. Because we think of grain
• 15:53
  whiskey, particularly in Scotland, we think of putting
• 15:55
  grain in poor wood. Yeah, yeah, yeah.
• 15:58
  It'd be very unusual to put grain whiskey in first filled
• 16:00
  wood. Yeah.
• 16:01
  Unless they had the intentions of being independently.
• 16:03
  Saying that, Ross, when we see things that are maybe advertised
• 16:06
  as second fell or whatever, there's every chance that that's
• 16:09
  been I've had a grain whiskey in it before or yeah.
• 16:13
  It would it be It's so unusual to put grain in first, but there
• 16:17
  is absolutely has a chance. It's just grain whiskey you
• 16:20
  associate with the 3rd, 4th and 5th fill which we just call
• 16:23
  refill. Other than Glenn Farkles who
• 16:27
  will because they're fixated on all the Rosso maturation just
• 16:31
  like Tam do, It's always all the Rosso maturation.
• 16:34
  They'll tell you 5th fell all the Rosso because they're really
• 16:36
  stretching at the all the Rosso. Is that disappointing?
• 16:39
  I mean, I'm jumping. They're being more transparent
• 16:41
  than you would expect. But the idea of me telling you
• 16:44
  that my distillery only mature in all the Rosso, my argument
• 16:47
  would be if it's fifth fell, you're getting no all the Rosso
• 16:49
  influence at that point. But it's a way that it's more
• 16:51
  affordable. And of course when I come when
• 16:54
  you're blind, you know, you're talking about 5th filler or so
• 16:57
  probably with kind of single cast whiskey's.
• 16:59
  Yeah. But if you're blinding it
• 17:01
  together, you, you know it's a way.
• 17:02
  Of that will be more common, yeah.
• 17:04
  So you're looking at like fatless?
• 17:06
  It's a way. Of making.
• 17:07
  That do and we'll talk about it Rosebank with them recently.
• 17:10
  But when we took a Tam do all the OZO maturation, first of
• 17:13
  all, second felt and very rarely third fell.
• 17:15
  Yeah, but most, most of the time in the industry.
• 17:17
  And you'll experience this now, Fraser bottling all sorts of
• 17:20
  discoveries. Anything beyond second fill,
• 17:22
  it's generally called refill because you're expecting that
• 17:25
  most of the influence from the previous spirit has already been
• 17:27
  taken. You're talking about Sherry.
• 17:30
  I actually was drinking Sherry last week.
• 17:33
  I was drinking Sherry. I get called the Sherry Time the
• 17:35
  podcast. I was drinking Sherry at the
• 17:37
  Rosebank Distillery. Right.
• 17:38
  OK, well she's had lad Bobby Bar for a wee treat to the Tambu
• 17:42
  residency at Rosebank. They look terrific.
• 17:45
  We've we've, we've spoken about it on the pod before and we had
• 17:47
  Mike Brown last. And we love being talking.
• 17:49
  About it we love you absolutely it looked like and he he was
• 17:53
  selling the experience to us on the pod.
• 17:55
  I don't think you were on that. Where?
• 17:56
  You. No, I wasn't.
• 17:57
  I wasn't on. It but I mean, I mean, he was
• 17:58
  selling it to ABS. I mean, after seeing you and
• 18:01
  your dad, obviously you had it on your your, your social media.
• 18:04
  So did you get, do you get tour to the stellar age?
• 18:06
  So. If people don't know, the reason
• 18:08
  you'd have a tamdi residency at Rosebank is because as a member
• 18:10
  of the public, you can't visit tamdi.
• 18:13
  Why is that failure? What do you think of Tam do to
• 18:15
  stellar age? Rustic Charm.
• 18:19
  If you are faster, listen, yeah, listen to the episode #8 or 9.
• 18:23
  Fraser comes on and yeah, yeah, you threw it under the bus a
• 18:26
  little bit, but listen, there's. Context to it, a bad Rep.
• 18:29
  There's context there. But yeah, I absolutely love
• 18:30
  Tambu. Beautiful, beautiful charm.
• 18:33
  But I guess when you look at modern distillation right now,
• 18:36
  the new McAllen of course, et cetera, it's.
• 18:39
  Not set up. And whatnot.
• 18:41
  Looking at these real fine dining luxury Sam do, was that
• 18:45
  opposite? Yeah.
• 18:46
  A workhorse. Yeah, Total workhorse.
• 18:48
  You know, we're here to do a job.
• 18:50
  Yeah. And they do that.
• 18:50
  And that's the job they. Do do you know what they do it
• 18:52
  to possibly a better standard than these other distilleries
• 18:56
  that are focused and totally? Agree.
• 18:58
  Just a very quick one. I'm sorry I only go wrong,
• 19:00
  sorry. So Rosebank was a very polished
• 19:02
  distillery. Yeah.
• 19:02
  We've done a tour of Rosebank, yeah.
• 19:04
  Vicky, do it. No, no, it was a great.
• 19:07
  It was a fantastic guy who's a listener to the podcast, I think
• 19:10
  called Walter, but I'm not sure. I apologize.
• 19:14
  Sorry, Walter. I really, I apologize because I
• 19:16
  had a great experience with you. You were fantastic.
• 19:18
  You're from Elgin. There's an Elgin tour guide that
• 19:21
  works at Rosebank and you were fantastic and you took great
• 19:24
  care of me and my dad. In fact, we arrived and he said,
• 19:26
  I know that voice. I'm thinking, Oh my God, I know
• 19:28
  this guy, he says. I listen to the podcast.
• 19:30
  That was so nice to get and then Cal the brand development
• 19:34
  manager. Free MacLeod set it up for us.
• 19:37
  Ads included me and my dad did not pay for the.
• 19:39
  Experience. Come on.
• 19:41
  Just be honest. Just be.
• 19:42
  Hey, yeah, Roy, that's how's what we're going to.
• 19:45
  Get more than enough money. What I would say, what I would
• 19:51
  say is it's £110.00 for the experience each.
• 19:54
  Each. OK.
• 19:55
  And so I've done a similar experience up at Glenn Drona
• 19:58
  called the Sherry Master Class. This was far better.
• 20:03
  You'd get your tour and then you go in and you've got 4 cask
• 20:06
  samples from Tandu. We know it's all alorozo matter.
• 20:09
  We get a glass of Olorozo and you get a glass of tamdou and
• 20:12
  you make. And so it is a home away from
• 20:15
  home for tamdou. It's American oak Sherry Hogs
• 20:19
  head. Yeah, European oak Sherry Hogs
• 20:23
  head. Very good American oak Sherry
• 20:25
  butt you European oaks Sherry. But forecast samples.
• 20:28
  Yeah, we tasted them all. And then you can blend and play
• 20:30
  around with them. Oh really?
• 20:31
  And you come up to basically you work out your percentages and
• 20:35
  then you get to take your, your own wax sealed 20 seal of your
• 20:38
  own. Blend so.
• 20:40
  It's a single malt. It's a single malt.
• 20:41
  Sorry, not a blend, but it's a blend of these cast.
• 20:43
  It's a batting your own cast that you do there and then.
• 20:46
  It was fan cast that I can't recommend.
• 20:48
  How did the final product come out and how did it compare to
• 20:51
  your dad? So my dad was predominantly
• 20:55
  European oak Sherry Hawks, so smaller cask, more influence and
• 21:00
  he would think he was 50% 2020. So 50% hogs head and then 20% in
• 21:07
  both of the butts. The first spirit was lightly
• 21:10
  pitted. Now we know that Tam do all is
• 21:13
  at 3 PPM. We'll end up with Mike Brown
• 21:15
  when he was in the podcast that was used to me.
• 21:17
  But yeah, the first one actually pitted.
• 21:20
  We neither of us went for that. I ended up going 504010, he went
• 21:25
  5020202525. It was excellent though.
• 21:27
  We tried in all of those though, we had a great experience.
• 21:29
  Can't recommend that enough and I look forward to maybe visiting
• 21:32
  with a podcast. Yes.
• 21:33
  Well, fingers crossed. I'm just trying to sorry, I'm
• 21:35
  trying to open the road. What do you think?
• 21:37
  What are? We talking about at. 10 And what
• 21:40
  should experience of Indian whiskey before that?
• 21:42
  Child locker, Child locker, Child locker.
• 21:45
  These bottles. Very very minimal Indian
• 21:46
  whiskey. A couple androots couple of Paul
• 21:48
  Johns. Well, I think the tasting
• 21:51
  experience might be over because I don't know what kind of bottle
• 21:53
  they have bottle. Safety child sealed aren't.
• 21:56
  They I think so. I think it's like trying to get
• 21:58
  into laundry detergent or something.
• 22:01
  Let's make an artistic cut. Exactly I'll.
• 22:03
  Take them off the couch. Oh, wait a minute.
• 22:05
  There you go. Yeah, I think I've cracked it.
• 22:07
  There we go, very good. We'll start with a royal stag,
• 22:09
  then we just do out the bottle there we.
• 22:11
  Are and so for context, we will have never come across these
• 22:14
  brands, OK, it's called Royal Stack, it's called hundreds of
• 22:17
  pipers, but it is Indian whiskey and so.
• 22:19
  Well, no, no. So this is because it does have
• 22:22
  Scotch on the label. Does it?
• 22:24
  Yes, because 100 pipers doesn't. Definitely not. 100 Pipers as
• 22:29
  Seagram's 100 Pipers Deluxe Blended Scotch Whiskey.
• 22:33
  Yeah, this is. Crucial word.
• 22:35
  Now I'm a cynic. An Indian whiskey cynic may say
• 22:40
  rules. Are a little looser.
• 22:41
  Well, either rules are looser or.
• 22:44
  I'm shocked that this is Scottish whiskey.
• 22:46
  Or how much of the percentage Scotch of the contents of this
• 22:52
  is actually Scotch? Because to give you an idea.
• 22:55
  I think of it saying it's Scotch, it's going to be Scotch.
• 22:58
  Well, no, because the laws are. Different in India so.
• 23:01
  You know, you mean we've been across Nikka before?
• 23:03
  Japanese whiskey distilled at Ben Nevis?
• 23:06
  Yes, I know. So it's one of these things.
• 23:08
  This is royal stag. But I mean.
• 23:10
  Obviously for volume, Royal Stag 100 pipers certainly are in the
• 23:14
  top 10 selling whiskeys globally.
• 23:16
  A fine blend of imported Scotch malts and specially selected
• 23:20
  Indian grain spirits. OK, so it has Indian whiskey.
• 23:23
  There we are. So this is this is the, this is
• 23:26
  a royal stag. Royal stag and this would cost
• 23:28
  how much in? India.
• 23:29
  Well, I mean the bottle, a full bottle, I don't know.
• 23:33
  The three of these cost me £4.80 collective.
• 23:38
  For all food, Jesus. OK.
• 23:42
  So you're really, you're really breaking the bank.
• 23:44
  No wonder it sells so well. Yeah, aye, well, that's the one
• 23:47
  I'm. Not.
• 23:48
  Saying. I mean you'd be looking at
• 23:49
  roughly about. I mean, I can't remember
• 23:51
  exactly. By the way, I like the
• 23:52
  presentation. Yeah, well, I think deluxe
• 23:54
  whiskey. What do we expect from that?
• 23:56
  A new. Version like the nose.
• 23:57
  I think it smells. Mark of purity we are.
• 24:01
  And it's a personal saying. All the right things aren't It
• 24:03
  isn't a whiskey drinking culture in India.
• 24:08
  Is there many stags in India? I'm having none of that.
• 24:15
  No, I mean, I would say this. We bet let's it's got kick to
• 24:20
  it. Oh, a bit of a kind of oh.
• 24:23
  We're going to have sore heads tomorrow all.
• 24:25
  Right, there's there's when you're on your.
• 24:27
  First lad's holiday. There's there's something.
• 24:29
  In there, Rushnikov. Yeah, there's something in that
• 24:32
  that's not entirely pleasant. I think the nose is fine.
• 24:36
  The nose is good. I think stick it in here, stick
• 24:39
  it in here, stick your tomato juice.
• 24:45
  It's tough. That's.
• 24:46
  That is quite unusual. There's something.
• 24:51
  What are we drinking lads? I've got.
• 24:55
  I've gone for. A great green.
• 24:57
  Poor me. A nice big measure.
• 24:58
  Well, I'm going. To say and Ross acts a little
• 25:00
  bit darker, I think 100 Papers is going to be magnificent.
• 25:03
  Well, I'm hopeful. Don't finish that.
• 25:08
  You have a sore head tomorrow. People local to Edinburgh I live
• 25:11
  across actually just by the music department of Edinburgh
• 25:15
  Academy, private school and I hear at least a few papers most
• 25:19
  mornings that you know, it's funny, my music department
• 25:22
  didn't have a marching Pipe Band.
• 25:24
  Then at Fraser to school, together with the right outside
• 25:28
  of my flat, we've got the Pipe Band of Edinburgh Academy and
• 25:33
  they cheer me up, so I'm sure 100 papers will be. 100 papers
• 25:36
  will get you going Fraser. Whilst we're pouring this year
• 25:39
  that Gordon Macphail now. Yeah, I'll let everyone pour
• 25:42
  their own this time. I should do this.
• 25:45
  Do you only bottle Scotch whiskey?
• 25:49
  Yeah. I'm mostly confident.
• 25:52
  Yeah, 90%. Fraser, based on When You Work
• 25:57
  There, based on last week's episode with Steven Rankin.
• 26:00
  Have you had great episodes? Thank you.
• 26:02
  I mean, have you had the full rundown?
• 26:04
  Like do you need to memorize the family tree now?
• 26:07
  I'm trying my bit his hard really like.
• 26:09
  He's even following Uncle Michael cousin cousins Stewart
• 26:13
  have. You find with a company like
• 26:16
  Gordon McPhail, yes, there's the family tree, but also I was
• 26:21
  overwhelmed when I went up to Elwyn for the first time and met
• 26:23
  the entire team. Everyone's, everyone's really
• 26:27
  involved. Doesn't matter what department
• 26:28
  you are, sales, finance, market and HR everyone floats around
• 26:33
  and talks to. Each other, everyone's in.
• 26:35
  There so I came in and you think independent bottler are not a
• 26:38
  huge company and easily 100 people really really in his
• 26:41
  office terrified Jesus but quickly you get to know everyone
• 26:46
  and whatnot so yeah you do you obviously understand Stephen
• 26:50
  pick me and see Stephen go down the corridor and make sure say
• 26:53
  hello Mr. Reckon they have a big emphasis on making it very very
• 26:58
  important that everyone is in there together.
• 27:00
  Yeah, there's no family. And then the.
• 27:02
  Others. No, no, no.
• 27:02
  So yeah, they're all in an equal statue.
• 27:04
  Yeah, yeah. What an excitement.
• 27:06
  Which is really understanding. That's really comfortable.
• 27:08
  You enjoyed the job at Scotch, loved it.
• 27:10
  You were there for three years in the end.
• 27:12
  But. Then when there was a managerial
• 27:13
  shake up, he thought. I'd just wait for Ross Bar.
• 27:17
  I mean, as bar manager I've heard that name.
• 27:19
  It gifted you the opportunity in the first place, but what a
• 27:22
  massive opportunity. Government feel very rarely
• 27:24
  hiring. And it's also a distillery.
• 27:27
  Distillery. It's a bottler who have
• 27:29
  supported us through the junior periods of our career as well.
• 27:32
  They've always been Kevin has the most outrageous whiskey used
• 27:35
  to try. It's always been storytelling
• 27:37
  whiskey. Your job at Scots was
• 27:38
  storytelling, so you'd already spoke about Gordon with Hill to
• 27:42
  thousands of guests. I'll be honest.
• 27:44
  And now you're doing Azure. The job flagged up on my.
• 27:48
  I saw the job flagging up and it was of.
• 27:50
  It was the closest I've been to go in.
• 27:53
  Applying for a whiskey. Job, I might look at that really
• 27:55
  just because of the brand and when I heard I decided against
• 27:58
  that. I'm not in a position to look
• 27:59
  for a job, but I did say, oh, it was this one time I've gone oh.
• 28:04
  That's quite cool. Like that, working for that
• 28:06
  company, working for a brand like that, not that any other
• 28:09
  problem with other brands or anything like that, but but just
• 28:11
  the government failed. And I just thought, wow.
• 28:13
  And also the fact that there's the whiskey would be, you know,
• 28:16
  well, maybe come to it. But like selling their whiskey
• 28:19
  must be so much fun to be able to do.
• 28:21
  I love it so that I'm still I'm 4 weeks and still learning.
• 28:25
  Loads load every single day. I'm spending hours on
• 28:28
  spreadsheets and trying to figure out what the hell is
• 28:29
  going on. But see, when you're looking
• 28:32
  through the list of what's available bottles or you know,
• 28:36
  unfinished or casks and all these different markets and
• 28:39
  whatnot, it's ridiculous. Yeah, even just hearing Steven
• 28:43
  talk about in the pods. That is available to them, yeah.
• 28:46
  And this comes from a lot of people saying of buying
• 28:48
  throughout the 50s and. 60s Wow. Unbelievable.
• 28:50
  But no one else. Well, this is buying, buying,
• 28:52
  buying in the hard times. Yeah, building those
• 28:55
  relationships honestly, you know, it means that nowadays
• 28:57
  they're likely we have is, is is far superior at times to what
• 29:02
  other people are able to push in.
• 29:04
  And your portfolio was from 2530 LB bottles to 100,000 lbs?
• 29:08
  Yeah. Accessible popular pricing, that
• 29:10
  was that was that it was, it was a, it was a, yeah, a superior
• 29:14
  product at a popular price. Yeah, this is the old.
• 29:16
  The old. Brand because then I yeah, well
• 29:19
  100 pipers what do we make of. The 100 pipers. 100 pipers.
• 29:22
  Vastly superior to the Royal Stag I.
• 29:24
  Think and blended in Scotland. Ah, this is Scotch whiskey, Also
• 29:29
  something I've never seen before, an ingredients list.
• 29:33
  No. Way Ingredients Scotch whiskey
• 29:35
  concentrate. So that's your cashew whiskey.
• 29:38
  Yeah, deionized water. No de mineralized water.
• 29:45
  Demineralized. Water a natural color Now for a
• 29:49
  product at this price point to be the.
• 29:51
  Value the natural color. That's good of them.
• 29:53
  It just says natural colour. Yeah, it does say.
• 29:55
  They've added them. It's on the ingredients list.
• 29:59
  It doesn't say natural films, doesn't say like.
• 30:01
  Not a bottle of natural colour. Place torch where she
• 30:04
  concentrates. That's interesting.
• 30:05
  Demolarized water and natural colour.
• 30:08
  Yeah. And really decent.
• 30:11
  Yeah, completely, completely positive.
• 30:14
  I get why this is one of the biggest cellular.
• 30:16
  And I think does it not travel to America?
• 30:18
  Royal Stag? I think Hunter Pipers also does
• 30:20
  travel to the States as well. I always say 100 papers is an
• 30:23
  Indian whiskey with Scottish. Brand.
• 30:26
  Yeah, yeah. Yeah, but actually it looks to
• 30:28
  me like Scotch whiskey. Yeah, and.
• 30:30
  Looks like Scotch. Actually sounds like Scotch
• 30:32
  tastes. Like Scotch.
• 30:33
  Entirely pleasant on the palate as well.
• 30:36
  No, no off notes there. Yeah, quite.
• 30:39
  Scotch of a royal There are 100 papers of a royal stag.
• 30:42
  Absolutely. Not a difficult choice.
• 30:46
  That man in flashbacks and 2K17. I'm terrified of Royal Stag.
• 30:51
  Right, so the last one. We're on.
• 30:52
  Yeah, I'm. I'm just gonna get cracked into
• 30:54
  this Blender's pride. Blender's pride.
• 30:56
  So this is rare premium whiskey, a blend of imported Scotch malts
• 31:00
  and selected Indian grains. But it all.
• 31:02
  So the word is so fascinating when it comes to Indian bottles.
• 31:06
  Yeah. And the market, I mean, I was
• 31:08
  sitting in there with 40 different people and there was
• 31:11
  people in that room that night who were able to pick out.
• 31:14
  They were actually able to identify a lot of the drams.
• 31:16
  Really. Yeah.
• 31:17
  So there was that level. But then at the same time, and
• 31:19
  this is what I was said to the guys, what were.
• 31:21
  The cherries you had. I was, to be honest, it was bog
• 31:24
  standard, the cherry. It was really annoying because
• 31:27
  actually the guy who was delivering it was the was the
• 31:31
  brand ambassador for McAllen, right?
• 31:34
  But I said, oh, so you've brought.
• 31:39
  Well, we're. Here you might not thanked me
• 31:41
  for. That no, that's fine, I said.
• 31:44
  So you'll I said, is the Sherry you've brought is the Sherry
• 31:47
  you've brought McAllen Sherry stuff?
• 31:52
  Course of course not 400 quads. No, basically it was it was a
• 31:56
  Feno. Rare premium whiskey is crazy
• 32:01
  wording for. This rare premium for under,
• 32:04
  under £3.00. But no, it was it was just very
• 32:07
  basic. It was a Feno, it was an all and
• 32:08
  also and it was a PX that we got to try and it was basically just
• 32:11
  like this is the differences. So because all these people,
• 32:13
  they see it on the bottles. Well, this is.
• 32:16
  But what does that? Actually mean, when I first
• 32:17
  started at Scotch, I got chatting to our XMLE at that
• 32:20
  time and #1 Damian and they had a Sherry master class going on
• 32:25
  the next day. I went into that and it was the
• 32:27
  most insightful taste I've ever went into.
• 32:28
  Between 12 different cherries and Andalusians and whatnot.
• 32:32
  I went from being quite naive. I was like, you all are also PX.
• 32:35
  Yeah, yeah, yeah. I came out of it.
• 32:38
  I can't believe the spectrum huge.
• 32:40
  Massive spectrum. But then the other thing was,
• 32:43
  which was it's a frustration when you're trying to go like
• 32:49
  like I'm Speaking of these, they're speaking about Sherry,
• 32:51
  Sherry, Sherry and influence of Sherry.
• 32:53
  Now that's it. But then it also comes back to
• 32:55
  trying to also highlight, yes, but remember the wood because
• 32:58
  it's like, where do you, when you've got a room of 40 people
• 33:00
  who are, you know, a lot of them never ever tried a Sherry
• 33:04
  before. And then you explain the Sherry
• 33:06
  process. So everyone suddenly goes, I get
• 33:09
  it, Sherry is that, Sherry is that.
• 33:10
  But then what point do you enter the conversation?
• 33:13
  Now listen, bearing in mind that there's no Sherry in the cask
• 33:17
  when the whiskey is put in there.
• 33:19
  So how and I, I did have a conversation with a couple of
• 33:22
  guys about that. We were there.
• 33:24
  It was a Mark Thompson taste thing he did when he was
• 33:26
  Glenfiddic. And it was like virginal, yeah,
• 33:28
  European virginal. So suddenly you're going, well,
• 33:31
  how much of it is actually the cherry that's doing that doing
• 33:34
  the talking and how much of it's the wood that's doing the
• 33:36
  talking? But then when do you, when you
• 33:39
  add that in a conversation where you're just trying to highlight
• 33:40
  what cherry on a cherry cast or cherry cast means on a, on a
• 33:43
  bottle whisky. So because that's what these
• 33:45
  guys were opening up to, right. So blinders Pride, Ross.
• 33:48
  All three of them are Piano Ricard Seagram's Yes products.
• 33:52
  I wouldn't be shocked to learn that Blenders Pride is almost
• 33:56
  exactly the same liquid as Royal Stack.
• 33:58
  I don't. Think.
• 34:00
  I. I have.
• 34:02
  I'm more impressed I find the nose a bit off bit in the
• 34:05
  blenders. I.
• 34:06
  Find the palettes OK, I think I find that.
• 34:08
  I think it tastes almost exactly the same.
• 34:10
  I think I would, No, I think, I think blenders pride doesn't
• 34:13
  have this. There's something you know.
• 34:15
  What's missing? You know what's missing?
• 34:17
  You know what this has that that doesn't?
• 34:19
  Pride. The word rare.
• 34:21
  Right, there's a bit of pride there.
• 34:22
  Premium. Rare Premium.
• 34:24
  Nice, but that's royal. I thought.
• 34:27
  The nose of that, there's some I could have brought back a whole
• 34:30
  bag load because. Considering they're all the same
• 34:32
  brand, 100 pipers is clear. 100 pipers is definitely.
• 34:35
  But it's funny for us to say it because that seems to be the
• 34:37
  only one that doesn't mention Indian whiskey, although we just
• 34:39
  had an excellent Indian signal. Very well.
• 34:42
  Can I pull something out quite fun that's actually on this
• 34:45
  line? Yes, yes.
• 34:47
  I brought some bottles, one of them.
• 34:48
  From India. Is not from India, but it's not
• 34:51
  from Scotland. OK, cool, Japan.
• 34:53
  Oh wow. Ponytua.
• 34:55
  Would be quite fitting. Nice to these three.
• 34:58
  Well, Fraser pulls this out. What are you drinking, lads?
• 35:01
  Did you bring a drum down? With I did bring a drum, but I
• 35:03
  finished it already. It was.
• 35:05
  I'm having my bloody Mary my £4.50 Bloody Mary digger special
• 35:09
  which is pretty spicy. Oh.
• 35:13
  Fantastic. Yeah, so.
• 35:16
  Let's go. To the camera for a second.
• 35:18
  Done bar. So when this was mentioned on
• 35:22
  the Facebook page or on a podcast by you, Angus?
• 35:24
  It was This is me. Laser and I had a conversation
• 35:28
  that maybe a day later. Hmm.
• 35:30
  And Fraser bought this on auction, didn't you?
• 35:32
  Yeah. So £30 or something like.
• 35:34
  That yeah. So this will have been distilled
• 35:38
  at Fuji Katimba Distillery, which Christopher Coats
• 35:41
  mentioned as well. You brought that pressure.
• 35:43
  That's really. And, and they had a kind of line
• 35:46
  up just to just to describe how I, I saw this whiskey at the end
• 35:50
  of the tour, there was a line up, a big kind of long gallery.
• 35:52
  And it was all their kind of previous products back to I
• 35:55
  think the distillery started in either the late 60s or the early
• 35:58
  70s and various bottles that they'd released throughout the
• 36:01
  decades. And this was amongst one of
• 36:05
  them, one of them. Amongst so the Dunbar Dunbar is
• 36:08
  I tried to look at you. Know this wasn't an option?
• 36:11
  You put this on our on our retail site.
• 36:12
  It was no, it was a German retailer.
• 36:14
  Yes, I remember and. I bought it from and it was free
• 36:17
  shipping included for orders over 30% this is.
• 36:19
  Brilliant. And by the way, credit to Fraser
• 36:21
  soon as this was over six months ago, Yeah.
• 36:23
  And you said to me, I'll bring this on the podcast next time
• 36:25
  and I forgot about it, so thank you.
• 36:27
  So. Much.
• 36:28
  Yeah, Fraser. But this was dedicated as being
• 36:31
  the 1st blend in house blend from Fuji Catemba.
• 36:35
  And it's a seagrams as well. And it's.
• 36:37
  Also that so that the the. Razor and I met in Dunbar, so
• 36:40
  when Chris. Boys.
• 36:40
  Yeah, so when Christopher Coats was on and he was talking about
• 36:43
  the in house blend, the rain and the malt.
• 36:45
  Oh, the three. Mammy brothers, this is, this is
• 36:47
  that, This is that bottle's great grandfather.
• 36:49
  Effectively. Really.
• 36:50
  Yeah, yeah, yeah. This is bloody cool, thank you.
• 36:53
  This is. I'm not at high expectations for
• 36:55
  liquid. No.
• 36:57
  But. I think 1957 is the recognized
• 36:59
  date this was being produced, but I don't know how one that
• 37:02
  went on until. So I don't know if that stopped
• 37:04
  in the 80s and the 90s or? Yeah, I, I, I can't remember
• 37:07
  exactly. I think it was definitely.
• 37:09
  I'll do that. This this looks like it could be
• 37:11
  kind of 80s. I've read up on tasting notes
• 37:14
  for this one and I'll talk about them maybe after we've tried
• 37:16
  them to see if we agree with. What we end up on?
• 37:19
  Tasting Notes. Is this what we were thinking
• 37:21
  about? No.
• 37:22
  Here. Yeah.
• 37:22
  OK. Yeah.
• 37:23
  So keep an open mind. Let's.
• 37:24
  OK, Dunbar. Dunbar in a bottle?
• 37:28
  Is this what we're expecting here?
• 37:30
  So wait a minute, right? Mix of Scotch and Japanese
• 37:33
  whiskey or. Just.
• 37:34
  Purely Japanese. Japanese.
• 37:35
  Japanese. Purely Japanese, but they called
• 37:37
  it after Dunbar and E Lothian. Yes.
• 37:41
  Well, maybe of. Course someone in Japan has made
• 37:44
  a lot of whiskey. Good.
• 37:46
  What we call this? Educated.
• 37:47
  Me, we call it royal pride. Pride.
• 37:50
  There's pride. No royal stag.
• 37:52
  No, no, but the way dumbass. But.
• 37:54
  The way I say it, Graham, is it's a bit like the base City
• 37:56
  Rollers who famously chucked the dartboard at a map of America.
• 37:59
  And we're like, we'll just call ourselves the Base City Rollers
• 38:01
  because that sounds like a cool place.
• 38:04
  There's probably a board meeting in Fujika Tennis Distillery and
• 38:08
  I got a map of Scotland out and said what's a cool name that
• 38:11
  doesn't have a whiskey attached to it?
• 38:13
  Oh, Dunbar. We'll just go for that.
• 38:14
  That is absolutely approachable the nose because I know the
• 38:18
  phrases and the notes I do get. What's the nose?
• 38:21
  Come on in. So what was the review that
• 38:23
  you've seen, Fraser? What do you think of it, by the
• 38:24
  way? Yeah.
• 38:26
  About garlic. Garlic.
• 38:29
  It's very too bad. Coastal light, maybe touch a
• 38:33
  citrus. It's very fresh.
• 38:35
  So yesterday I was looking at notes of somebody that tried
• 38:38
  that and they describe the notes as being your urinal cakes and
• 38:43
  chlorine which perhaps? Now you smell it.
• 38:45
  You. Go.
• 38:46
  It is quite fitting with Dunbar with the swimming pool, yes.
• 38:50
  And now you do with the urinal cakes just.
• 38:53
  Having them for. Breakfast.
• 38:54
  Yeah, I think that's a bit overly harsh, but it's one of
• 38:56
  those ones that now you mention it, maybe a little bit of a
• 38:59
  chemical. Taste yellow.
• 39:01
  Yeah, it tastes yellow and it tastes yellow and it tastes
• 39:05
  urinal. Urinal cake yellow The.
• 39:08
  Fact, you said. You said garlic.
• 39:10
  There is. I don't get garlic.
• 39:12
  Save any of this. I don't get garlic.
• 39:14
  I get garlic. I get garlic grass.
• 39:16
  Like, you know when you you know when you go to fresh garlic?
• 39:18
  Fresh garlic. That's in the park at this time.
• 39:20
  Yeah. Wild garlic.
• 39:20
  There you go. Wild garlic of Dunbar.
• 39:22
  Loads of that in Dunbar for us. Yeah.
• 39:24
  So that's that's it. But none of that has an
• 39:26
  influence on something. That leave the lads from Fuji
• 39:29
  Kitemba went all the way to Dunbar.
• 39:30
  I foraged the area, seen the swimming pool, seen the wild
• 39:33
  garlic and bottled. It how do we go in the wave
• 39:35
  machine? Good.
• 39:35
  For them Wave machine wasn't a bit then, it was a public pool
• 39:38
  at that point. Head of research right head
• 39:43
  away. With free wave which seems
• 39:45
  great. They would imagine, imagine the
• 39:47
  whiskey that I made if they'd come.
• 39:48
  And had a goat that, I have to say it as well, ties.
• 39:52
  Into Angus's stories ties into me in Fraser.
• 39:54
  It does. Really, really cool.
• 39:55
  Thanks for. Sharing, Sarco.
• 39:56
  Thank you very much. That's very nice.
• 39:59
  Now we also have before we get, before we move on here, but we
• 40:02
  also have some. Can I ask?
• 40:04
  I've said what I'm drinking. Can I ask Fraser what the hell
• 40:06
  you're drinking? Hi, what are?
• 40:08
  You I'm having some wager. I've never seen this ball.
• 40:12
  Before the lovely Athletic Arms, what a place is doing a good
• 40:16
  promo on Sagres Portuguese beer free bottles £9 for free lagers
• 40:25
  seems more refreshing than just. One pint.
• 40:28
  That's fair, and lots of. So I seem like a good deal,
• 40:31
  yeah. And I've got Shivers Regal 13 on
• 40:33
  the side because I knew we would do a bit of blending good
• 40:35
  etcetera. And it's all in Brad, actually,
• 40:42
  right. So I forgot to tell you.
• 40:44
  And it ties in that we've got some news.
• 40:45
  Obviously I'll be breaking news tonight as such, but it's
• 40:48
  already going to be an announcement.
• 40:50
  Then people listen to this, but I am drinking the round.
• 40:53
  Two of the Thompson brothers, Two of the mystery malts.
• 40:57
  Yes, I don't know. Round 2 was out.
• 40:59
  It is. Yeah, yeah.
• 41:00
  Sold out within sold out again. Yeah.
• 41:02
  So that's what Kev's got behind the bar.
• 41:04
  So I've got a 17 year old Tom Moore.
• 41:06
  I've seen you. Yeah, and.
• 41:07
  I was like why? Why is he buying them again?
• 41:10
  And a 14 because. They're bad drams, but I was.
• 41:12
  Like a 14 year old Kolela, right?
• 41:13
  There's a round two. I've done well like that, but.
• 41:16
  Joined you on the Thorn, Moore. Yeah.
• 41:17
  But the breaking news tonight? That's already now if you're
• 41:21
  listening to this is we have secured the Thompson Brothers
• 41:25
  for an Indie Bottler Spotlight on Friday the 8th of August.
• 41:31
  Whiskey Fringe Friday. Which is a Friday after Friday
• 41:33
  whiskey fringe. Yes, Yeah, If you're good, if
• 41:36
  you're going at Whiskey Fringe and then come in, they've got
• 41:38
  some. They've got the lineup I have at
• 41:40
  the moment. They'll.
• 41:42
  Be working with you that. Could be the drunkest audience
• 41:45
  you'll ever have. A whiskey festival.
• 41:47
  That could be a laugh. Where is it, Graham?
• 41:49
  It's going to be at the false window, down in leaf, down in
• 41:53
  leaf, because we're supposed to be at the athletic Arms, but at
• 41:58
  Oasis. But Oasis are playing, so we're
• 42:00
  tempted to call it. What's the story?
• 42:02
  Whiskey glory. But the lineup, let me get, let
• 42:07
  me see if I can get the lineup up for you.
• 42:08
  It's not being fully confirmed as we're recording this, but
• 42:10
  we've got a decent lineup. Tentative.
• 42:12
  Lineup, We've got a decent lineup there and.
• 42:16
  How can I get tickets, Graeme? When I decide what ticket
• 42:21
  platform to stick them up, but get on the Instagram if there's
• 42:26
  still tickets available, by the way, because we'll be sticking
• 42:28
  this out in their newsletter. And the last time we did an
• 42:30
  Indie Bottle spotlight, we stuck at the newsletter and about 80%
• 42:32
  of the tickets were already you. Just sign up to the newsletter
• 42:35
  for. Sure, we get on that.
• 42:37
  I'm just trying to just have the newsletter, Graham.
• 42:39
  Just you can go on the website, there's a link in our bio on
• 42:43
  Instagram. You'll get on our it's our link
• 42:45
  tree. You'll see how to sign up to
• 42:46
  that. I'm just getting the thing that
• 42:48
  was great radio as you tell you what, just keep up to speed and
• 42:52
  what? We're in the meantime, I've got
• 42:53
  a couple of drams I've got. What are you drinking?
• 42:55
  Confident orchard experiment. Been a long time since I've had
• 42:58
  that and a Loch Lomond. Oh, I am fairly outspoken on
• 43:02
  Loch Lomond. You are?
• 43:04
  Yeah. You have been.
• 43:05
  But this is some kind of golf release which I don't don't play
• 43:07
  golf either. Good.
• 43:10
  The Open. Is currently going on upstairs
• 43:12
  as we're not. Upstairs it's on TV, upstairs
• 43:15
  there's diggers. On the bar.
• 43:19
  That's. It and it smells below average,
• 43:23
  right and. Below par this.
• 43:26
  Is a Chianti finish. It is a Chianti finish.
• 43:30
  I like Chianti. Well, I've got the line up here.
• 43:34
  What we've got is going School shot.
• 43:36
  Dorner Castle Whiskey Bar, 25th anniversary, right.
• 43:39
  TB BSW now. Thompson brother.
• 43:43
  Tomlin brother. What's BSW?
• 43:46
  Is that the over 6? Is that the one of their
• 43:48
  blended? Yeah, it's one of their blinds,
• 43:50
  Dorner cast sample. Excellent.
• 43:52
  That's really. Cool Highland single malt 18
• 43:54
  year old right N British 33 year old and a mystery malt.
• 44:01
  Oh wow. So that will be the line up
• 44:02
  there £25 per person. Great value.
• 44:05
  That's honestly you can't get better value than that.
• 44:07
  But yeah, keep an eye on our socials for the details.
• 44:09
  You'll see all the details how you can buy tickets if there's
• 44:11
  still tickets available by the time you listen to this.
• 44:13
  If you're going brilliant. If you're going to whiskey
• 44:15
  fringe before you're coming, call Canny Have.
• 44:19
  Fun to eat. I'll be about 7:00 PM for a 7:30
• 44:24
  PM start. Now we have some topics and
• 44:26
  conversation that we want to bring up.
• 44:28
  We do. First of all, I do have to
• 44:30
  apologise to this person here, Rig Hill Burns.
• 44:34
  He's emailed me. I forgot to get back to him.
• 44:36
  Sponsorship. Do you fancy some caps?
• 44:39
  Absolutely. Baseball caps are welcome.
• 44:41
  I'm a big fan. I mean, you can tell by my baldy
• 44:44
  head that I need to wear caps now and again when the sun's
• 44:47
  high up in the sky. So I'm a big fan of a cap.
• 44:50
  Probably missed the boat by now. I need to wait on next year so
• 44:53
  I've just had two weeks. In Angus is that's true.
• 44:55
  Angus is going to get his boomerang and bit of string out
• 44:57
  and he's going to give you his head size and you get the
• 45:02
  baseball cap there that Ali Baxter.
• 45:04
  This could be something that we need to have a this could rumble
• 45:06
  on. OK as we're recording this.
• 45:09
  What are your 7 Wonders of the Whiskey World?
• 45:11
  7 wonders ever wonders the whiskey?
• 45:14
  No, but The thing is like. What does that mean?
• 45:15
  Well, like for example. If you think of the seven one of
• 45:17
  the world, you're thinking of the pyramids, you're thinking of
• 45:20
  the Library of Alexandria, the Hanging Gardens of Babylon.
• 45:23
  It's a note, you know, I would think, you know, if you could
• 45:27
  just limit the whiskey world to 7.
• 45:30
  Absolutely. What's the?
• 45:32
  What's the big still the? Loman still is the first thing
• 45:34
  it comes to man. What's the manic?
• 45:36
  What's the one at manic? What's Is it called the beast or
• 45:39
  is it no? Is it Mortley?
• 45:41
  Mortley the wee beast, aye? No.
• 45:43
  Would that go down a? Little wrong because they've got
• 45:45
  a really interesting still setup.
• 45:47
  Yeah, Loman still I guess could be the one that of the West.
• 45:50
  But if you're going for random still setups, you'd probably see
• 45:53
  a lot of the Loman that have a much more interest.
• 45:55
  Right. Then would that make it, I
• 45:56
  wonder? Yeah, because you're looking at
• 45:57
  how you're going. I don't know.
• 45:59
  Well, I mean, maybe it would. Hi.
• 46:01
  What? Did you need it?
• 46:03
  And then did dairy have that? Nobody else has, no.
• 46:05
  Marshfield. So Marshfield is a Marshfield,
• 46:07
  one of the wonders of the whiskey.
• 46:08
  World but I think something worth seeing but you could
• 46:13
  include a distillery as a total rather than just a specific.
• 46:16
  Actually, 7 wonders have to do with beauty and.
• 46:19
  Well, I think, I think, I think there's.
• 46:21
  A Tormor distillery. Who's got?
• 46:23
  So Tormor is where my mind goes straight.
• 46:25
  To Tormor Distillery. British distillery.
• 46:28
  Gardens. Glenn Kinchy.
• 46:32
  I mean, think of the hands that built Glenn Kinchy.
• 46:34
  No, no, I'm in Glenn. Kinchy.
• 46:36
  But I there's a few I'm thinking more like also like rarities in
• 46:41
  whiskey. One that wonders of the world.
• 46:43
  Well, who's got the biggest? Natural things that have
• 46:45
  happened like Gordon Macfill Generations 80 Glenn Lovett.
• 46:49
  Is that I wonder, the rug, because how have they managed
• 46:51
  that? Yeah, Is that is that how wonder
• 46:53
  the world's work? I think it's more.
• 46:56
  Bricks, and I think it's more bricks and mortar, but I think
• 46:58
  it's more something, you know, physical that's there.
• 47:02
  I don't know how to answer your question.
• 47:03
  Scotch far. How's it still going since Cam
• 47:06
  left? There's a winter?
• 47:09
  No, I think, I think there's, I think there's, I think there's
• 47:14
  lots of different things that you can say like is there a
• 47:16
  place that's got the steepest liner, but you could say that's.
• 47:20
  Always a great guy. Hell, that state liner.
• 47:22
  That's. Wild.
• 47:23
  True. I was in the green cell house.
• 47:25
  My jaw dropped. There's a wonder I said what a
• 47:27
  liner. Yeah, yeah, yeah.
• 47:29
  And. Even stuff that you go to
• 47:30
  Brooklyn cast iron mastons. Yeah.
• 47:35
  Really, Thompson brothers the silly look at the more.
• 47:37
  Special smart looking smart. Yeah, that's a wonder.
• 47:40
  How are they? How can they produce whiskey?
• 47:42
  The seven in that. Tiny.
• 47:44
  Wonder. Well, that's what we're looking
• 47:46
  for. And if anyone else who's
• 47:47
  listening wants to get involved in this and then drop.
• 47:50
  Some comments, or at least there's stuff online about what
• 47:52
  is a wonder. Yeah, what?
• 47:53
  We could keep this going. You could do a whole.
• 47:56
  Episode. Well, thanks, Ally, because
• 47:59
  sometimes we sit here and just go, what are we going to talk
• 48:01
  about today? Glenn Murray is not involved at
• 48:03
  the moment. Allie backstop.
• 48:05
  No. Well, on the on the Glenn.
• 48:07
  Henderson coming out. Next.
• 48:08
  Well, I have to say, and I've already mentioned it, Angus and
• 48:10
  I just back from our trip to space side.
• 48:12
  It was spectacular. F it was great.
• 48:14
  Honestly if MasterCard trips to space side, it would probably be
• 48:18
  the best space trip to space side in the world.
• 48:19
  Carlsberg sorry. Carlsberg.
• 48:22
  Everything else For everything else, there's MasterCard.
• 48:25
  We are looking for sponsorship if.
• 48:28
  We guess was about NASA card all.
• 48:29
  Right, that's it my. Fees are going up substantially.
• 48:34
  But sorry, Carlsberg did it. If Whiskey Stories did trips to
• 48:37
  space, yeah, that would probably be the best of the world.
• 48:39
  Yeah, it was terrific. I mean, Spayburn have to credit
• 48:44
  Stuart Baxter because he sold it this.
• 48:46
  And when we, we, we, we had a kind of reason for going up to
• 48:49
  space side. Rovers were playing up there.
• 48:51
  But when we had said, right, we're going up to space side,
• 48:54
  because we knew in an odd sort of way we knew we were going
• 48:57
  there and we had to make the trip rather than we knew we were
• 49:00
  going to a specific distillery. We invited somewhere.
• 49:03
  It was like, no, we've got, we've got a blank canvas here.
• 49:06
  How are we filling it? And you know, we looked at all
• 49:09
  of the salaries that were open to the public.
• 49:11
  And I said, Graham said what would be a kind of top of the
• 49:14
  list. And I said straight away,
• 49:15
  Spayburn. We both agree.
• 49:16
  Well, we're both going. Look at Spain.
• 49:17
  Because 2 words. Because it's Stewart Backs.
• 49:19
  I've heard the tour is brilliant, but if you only said
• 49:22
  where do you want to go in spay side I wouldn't have said
• 49:24
  Spayburn. 2 words. I've done all things well.
• 49:26
  I won't. Regret it because the thing
• 49:28
  about Spayburn is I wonder I mentioned this on the YouTube
• 49:32
  episode is it's it's the inch journey of its day.
• 49:34
  It was built in 1897 as a as a spec, as a spec distillery using
• 49:41
  state-of-the-art equipment for 1897.
• 49:44
  But what's great about it is it's still there.
• 49:46
  Yeah, these drum. Moltings, then those 1890s,
• 49:48
  yeah. But I mean, at the time I go to
• 49:50
  the roof, I knew at the time I'd work about Ross.
• 49:52
  Those drum moltings haven't turned since 1967, but they've
• 49:56
  been left there. They're still there, and that's
• 49:58
  a Malthouse is still there. As if.
• 50:00
  Portell and Maltings. Still left in the condition as
• 50:03
  the molsters have walked. Out of the way known to Ben,
• 50:06
  there's. Yes.
• 50:07
  Now hang on a second. No, but The thing is right.
• 50:10
  Yeah, So you're right. There are drum mall things
• 50:12
  around. That's me Nuts.
• 50:13
  Yeah, but where was the first drum mall things?
• 50:15
  Spayburns. Spayburns.
• 50:16
  And they built and they built. They don't even know talking.
• 50:19
  About Saladin boxes and well, it's getting really nerdy.
• 50:21
  Like, well, they didn't wait. Do you watch the thing?
• 50:24
  I mean, some of the questions that I ask Ross is you'd be
• 50:27
  going like what's almost plus the requirements now, I think we
• 50:30
  don't need to ask the geeky. Question.
• 50:31
  Cheers to that one. But but, but, but, but, but
• 50:34
  like, they, they built, they built these, they built these
• 50:36
  drum mold things, right. Yeah.
• 50:38
  And they were the first distillery ever to do it.
• 50:40
  And then I. Imported from Germany, yeah.
• 50:44
  I've heard it's one of the best tours.
• 50:46
  I'm almost being devil's advocate.
• 50:47
  Yeah, I heard it's one of the best tours.
• 50:48
  But when you say to me, we've got a blank canvas in
• 50:50
  space-time, where do you want to go?
• 50:52
  You say spay burn to me. It's wild.
• 50:54
  Well, that's Stuart Baxter. It was Stuart Baxter.
• 50:55
  Stuart Baxter But I think it's what's so cool because we've
• 50:59
  been to the modern distilleries that have been purpose built.
• 51:01
  Everything's been built for a reason.
• 51:02
  We built this because of this, because of this, because of that
• 51:04
  we want to produce this spade burn was done in the exact same
• 51:07
  way the malt house was built with these drum maltings in mind
• 51:10
  from top to bottom. It was no, the grain goes in
• 51:13
  here, it comes down here into these purpose built and they had
• 51:17
  to build the building. They're.
• 51:19
  Not too sure, but we all think we do.
• 51:21
  But we, they think basically they built the building around
• 51:24
  the drum maltings because there's no other way of getting
• 51:25
  them in because they're that huge.
• 51:27
  But I mean, this is, you know, kind of Victorian engineering.
• 51:30
  I mean so easily could have been scrapped.
• 51:33
  What was your favorite spade burn when you were up there?
• 51:34
  The 15. Graham Light, the 15, I've
• 51:37
  actually still not tried my driver's pack.
• 51:39
  I need to. I'm getting wired into that
• 51:40
  tomorrow. But but I would say again, a
• 51:43
  couple of other points, one of they don't know for sure if it's
• 51:45
  one, the first was one of the first pagoda roofs or a
• 51:48
  distillery. Yeah.
• 51:49
  Charles Ventilation. Yeah, and he was.
• 51:52
  He was. Involved in the architecture of
• 51:54
  the distillery itself. But what's?
• 51:56
  Great, a few distilleries. And as Angus and as Angus quite
• 52:01
  rightly points out, and you really have to, I mean, it is a
• 52:03
  big part of the tour, right? Because it's so, so rare, right?
• 52:07
  But at the same time as in 1967, they literally just shut those.
• 52:10
  We don't need these anymore. And there's still remnants of
• 52:13
  barley in the in the drums and it's literally not been touched.
• 52:16
  But no one, no one still all there, no one actually said
• 52:20
  let's keep these because one day we might need them for tourists
• 52:22
  and whiskey geeks to come and have a look at it.
• 52:24
  It was just by accident. And you shut the door.
• 52:25
  But the other thing is you get taken outside, up the stairs
• 52:28
  outside and you stand directly over the warm tub condenses.
• 52:31
  You're looking into warm tubs, Was that fun?
• 52:33
  That was cool and I know you're. Not a big production man?
• 52:36
  Well. Look, I'll be honest with you,
• 52:37
  Ross, right? So this trip to Space Side has
• 52:39
  kind of opened me up a little. I'll be, you know, I like the
• 52:42
  stories, I like things associate.
• 52:43
  I like the taste of whiskey. I'll be honest, the production
• 52:46
  side has never really got me that excited and.
• 52:48
  You like maturation? Correct.
• 52:49
  But at the same time is Spayburn.
• 52:52
  And then we we hopped it down the road and we went to the just
• 52:55
  to the standard Glenfarkless tour.
• 52:57
  Which all all. Jenny, which you were the loved.
• 52:58
  But I've been marching. But what we loved was Jimmy
• 53:02
  right? The tour guide made the tour.
• 53:04
  He was spectacular. He worked in production.
• 53:06
  He'd been worked 17 years, 17 years, and he was great.
• 53:09
  And he retired and he twisted his arm to come back and he's,
• 53:12
  I'll be honest, if you're going to be critical about it.
• 53:15
  Yeah. And I don't want anyone from
• 53:16
  Glenfartless to take this away from him.
• 53:18
  He's standing in the you start the tour.
• 53:20
  Just a very bog standard tour. And it was with other people.
• 53:22
  The Spay Burn 1 was a unique one with Melinda.
• 53:25
  She took us just Angus and I around with the camera.
• 53:27
  Yeah, but Jimmy starts it and he's going through the gorges
• 53:30
  and the the Johns of John, John. There's what?
• 53:33
  There's a woman in there. But he gets he gets a little
• 53:35
  Regina, he got a little bit flustered and a little bit
• 53:38
  caught with dates and you could tell like he's had to learn this
• 53:41
  because and he kind of half apologised.
• 53:44
  But as soon as we walked out of that because I actually thought,
• 53:46
  Oh God, is this going to be a bit like he's he's he doesn't
• 53:49
  know his stuff yet. As soon as he walked out those
• 53:51
  doors and walked in the distillery, he.
• 53:53
  Just starts he just spoke constant stream for the next
• 53:56
  two. Hours and it raises a really
• 53:57
  interesting raises a real debate out right.
• 54:01
  Would you rather do a distillery tour during production or during
• 54:06
  shutdown? All this during production.
• 54:08
  Why? Because you can see it and smell
• 54:11
  it. Right.
• 54:12
  OK, Fairpoint. What about yourself, Razor?
• 54:15
  I think the question would rather be, would would you have
• 54:17
  a tour done by somebody who worked production or?
• 54:20
  Not that's what I thought you were.
• 54:21
  Going to I thought that. Was where you were going to go
• 54:23
  No, no, but a tour during production season or not I'm.
• 54:27
  Terrible in the heat, so I'd probably say not.
• 54:30
  Rubbish. One of the things happening
• 54:32
  again, and this is where but this, but this is where we got
• 54:35
  to get geeky. You get no but like because you
• 54:38
  can always get. Sampled.
• 54:39
  What's the benefit of going when it's not?
• 54:40
  On I'll tell you, I'll tell you why, right, because we're
• 54:42
  walking through and Jimmy goes. I do get that Jimmy goes, we
• 54:44
  cannot go through this way folks.
• 54:46
  I'm really sorry to get in the still house, but I'll take you
• 54:47
  around this way. We go around the side door and
• 54:49
  we're underneath the stills and we can get to see where the
• 54:53
  stills get lit, how we get and you're like OK, OK, and there's.
• 54:57
  A couple of. There's a couple of American
• 54:59
  tourists that were a bit like, should I be quite like, should
• 55:02
  I? Because Agnes and I were
• 55:03
  actually like, that's pretty cool.
• 55:04
  Like getting to see and you're going we would never get that
• 55:07
  access if you don't get in there and it's just wee bits like
• 55:11
  that. Yeah, look, you definitely get a
• 55:14
  lot you know, you get to stick your head and still a wee bit
• 55:16
  more, but I I I would still vote for Ross after Matt.
• 55:21
  I would I would still say during, I would still say during
• 55:24
  production just because light, Ross says getting this how many
• 55:27
  times you. Wait, wait, you know they ask
• 55:29
  you if you want to try the ward in the wash.
• 55:31
  Aye, not off. On on the second time.
• 55:33
  On the second time you go, no, sorry, I've had it once before.
• 55:35
  How many times you went under distillery?
• 55:37
  It's just off and you went. That's a great tour.
• 55:40
  That does, I think. I think for me, one of those,
• 55:42
  one of those odd things. Tell me when.
• 55:44
  Last Saturday for me. 2. Me two, Jimmy.
• 55:47
  For me, Ross, what? You've been earning Celery.
• 55:49
  There's no comment right now, Yeah.
• 55:50
  For me, Ross, almost one of my almost one of my highlights of a
• 55:53
  decelerator is just being able to just get the the whiff of the
• 55:58
  the wash back. You know, when you open up the
• 56:00
  wash back and it's like there's something nice about that.
• 56:03
  But equally being able to you ever been through the.
• 56:05
  Celery when it's closed and they've got the wash backs full
• 56:07
  of water sitting well. We was an interesting with when
• 56:10
  I was at. Roseville.
• 56:11
  Even that itself very interesting.
• 56:13
  Yeah, as pretty sure I went. Around Rosebank last week and it
• 56:16
  was closed, production stopped and I was missing something.
• 56:19
  I was I was missing the heat. I was missing.
• 56:22
  I was missing the people I. Don't know.
• 56:24
  I just find that I would agree with you up until Saturday and
• 56:28
  we realized like actually we've kind of hit spay inside just.
• 56:31
  A building with equipment. Spay birds.
• 56:32
  Spay bird. Yeah, but you're going to see
• 56:34
  and touch and kick the equipment and look underneath it and.
• 56:37
  Get That's cool. That's cool that Lynn Farklas
• 56:39
  does. Like for example you end.
• 56:40
  Up in a tasting room, Lynn Farklas.
• 56:41
  Yeah, we're in a tasting room, 2 drivers.
• 56:43
  Of one of the mauritanias or something?
• 56:45
  Like, no, wasn't it? No, I was just a standard one at
• 56:47
  the end of the visitor centre that we went into.
• 56:48
  Afterwards. Oh, what do you mean?
• 56:49
  The tasting has panelling. From the Mauritania.
• 56:52
  I think so. I will have to look this.
• 56:54
  Up one of the Mauritania. Do you know what the strangest
• 56:56
  thing is? Was that thought crossed my mind
• 56:59
  when I was sitting there because I, I hadn't heard this story.
• 57:01
  I was sitting there and I said this panel's really interesting.
• 57:04
  Can. I.
• 57:05
  Be there for a second. Yeah.
• 57:06
  Mauritania, yeah. It's a ocean liner big boat, so
• 57:10
  think of the Titanic but different.
• 57:13
  Basically. Basically the panel that's like
• 57:16
  anything like just no, no, no, but.
• 57:18
  No. But it's an historical
• 57:19
  significance. The tasting room and drinking
• 57:21
  the farthest has the wooden panelling from a historic boat.
• 57:25
  So if you think if you've ever heard of the Lusitania, which
• 57:28
  was torpedoed by the Germans and got the Americans involved in
• 57:31
  World War One, Mauritania was one of its sister ships along
• 57:34
  with the acting. It might not be the Marathonia,
• 57:36
  but it's one of the old boys and that's where you have recognized
• 57:39
  it because it is a unique room today.
• 57:41
  That's interesting. Also, the standard 2 used to be
• 57:43
  free, yeah, but he used to still get. 15 Quite the thing it was.
• 57:47
  You still used to get it on Farclist 15.
• 57:48
  We got going Farclist 12 and 10 and 12 that.
• 57:51
  Used to get a 10. No 10 and. 1510 and 1510 and 15.
• 57:54
  Yeah, 10. And 15 that we used to get.
• 57:55
  Because the 15 is 46%. Yeah, it was great and honestly,
• 57:59
  really, we did a standard tour. Glad the guy took.
• 58:01
  But Jimmy, Jimmy was great and you know what, like you just got
• 58:04
  a wee by as a production and it's funny, it just shows you
• 58:07
  the difference. There will be another tour if we
• 58:10
  got the tour before Jimmy or a tour after.
• 58:12
  And it will have been maybe someone who takes it from a
• 58:14
  completely different point of view.
• 58:16
  But what was great is Jimmy was able and it was funny, right?
• 58:19
  Bless him, right, because he was he's retirement aged.
• 58:22
  I don't know what age he is, but he was he was still a fit and
• 58:24
  healthy looking guy, but he was retired.
• 58:26
  But one of the things he kept talking about was he says now
• 58:28
  he's sort of quietly, he does the we sort of who knows about
• 58:32
  whiskey and he's picked up that we kind of know a wee bit.
• 58:34
  Well, not no, we don't. But he's kind of going, oh God,
• 58:37
  you know, it's like if you've got.
• 58:38
  Loudmouths. But he was like, don't ask me
• 58:39
  anything about the numbers, right?
• 58:41
  He said. Because, see, when I was working
• 58:42
  here, right, I didn't worry about the numbers.
• 58:45
  All I cared about was that hydrometer in the temp, the
• 58:47
  thermostat on the thing, and I could turn that.
• 58:49
  But what was really nice about it and quite sweet about the
• 58:51
  whole thing was he would he, he would go, why?
• 58:55
  So we would be at the spirits safe and we check the hydrometer
• 59:00
  and the thermostat, right? And he'd go that and then he'd
• 59:03
  say, and we get that and we go to the computer and check and
• 59:06
  the computer would get it within one or 2% every single time.
• 59:08
  And he was amazed, but the computer was actually getting it
• 59:13
  right every single time to their eye.
• 59:15
  And I think that was, there was something really, really nice
• 59:17
  about that. I mean, yeah.
• 59:18
  And he wasn't hamming it up. It was just having been doing
• 59:20
  this. He was like, and that what gives
• 59:21
  you this real nice feeling about going far.
• 59:23
  He's still doing it by hand, but you know, automation is starting
• 59:26
  to happen. Yeah, he's like, oh, so it was.
• 59:28
  Like the same. It was almost like do it by eye
• 59:30
  first. Yeah.
• 59:31
  And then and someone sort of said later on when we were in
• 59:33
  the Highlander for a few drums, they were like, that's like
• 59:35
  someone like typing a summon a calculator going look at that.
• 59:38
  This has got absolutely small. But it, but it was really, it
• 59:41
  was a really informative tour because, I mean, you know, we've
• 59:44
  I've drunk Gan Farklas. I like Glenn Farklas.
• 59:47
  Didn't know an awful lot about this.
• 59:48
  Didn't know everything was in Oleroso.
• 59:50
  Yeah. I didn't know that.
• 59:50
  I didn't know everything was in Oleroso.
• 59:52
  I didn't know everything. I didn't know you take the pass.
• 59:55
  Yeah. Well.
• 59:56
  Yeah. Technically it is Oleroso.
• 59:58
  I didn't know everything was a dunnage warehouse, You know,
• 1:00:01
  because it's owned by one guy. There's a lot of there's a lot
• 1:00:07
  of decisions that are made that wouldn't be made by, say, a
• 1:00:10
  larger commercial company. I liked and cover photos from
• 1:00:13
  Backless. Yeah, and, and they just, they
• 1:00:15
  just do things in a slightly eccentric way as well.
• 1:00:18
  Obviously we saw the. Bottle the family cash.
• 1:00:20
  We saw we yeah. And we saw this 70 year old
• 1:00:23
  bottle as well, looking no different to the 15 year.
• 1:00:26
  Old, which I like. But again, that that in itself
• 1:00:28
  is a statement, so. That's what we do.
• 1:00:31
  You know, yeah, learning a lot about the distillery that we had
• 1:00:34
  no idea about. I would say, I would say you're
• 1:00:37
  right. And that there's something nice
• 1:00:41
  and romantic about the Grant family refusing to sort of
• 1:00:44
  conform. And he was very much about the
• 1:00:47
  hands on like even the current generation he was, he said he'll
• 1:00:50
  still pop his head down and and he said like, you know, yeah,
• 1:00:53
  everything's squeezed. You know, Jimmy, Jimmy did a
• 1:00:56
  good job with his tour. It was absolutely fantastic and
• 1:00:58
  it was great and. I get the impression actually
• 1:00:59
  working now you're kind of have to, you know, watch your back
• 1:01:02
  because I think the boss man is pretty hands.
• 1:01:04
  On you live just north of. The I mean, he said he was in
• 1:01:08
  the visitor centre for a couple of hours this morning.
• 1:01:10
  You normally see it. I think they've got Land Rovers,
• 1:01:11
  they've all got. Land Rover, it was great.
• 1:01:13
  And. And then we had, well, I'll give
• 1:01:15
  the boys a shout out at the Highlander end.
• 1:01:17
  Fantastic. Yeah, really, really frustrating
• 1:01:20
  and. What was the best question you
• 1:01:21
  had in Highlander End? Oh God, it.
• 1:01:22
  Was a good few. We had some very good Thompson
• 1:01:26
  Brothers stuff. What was the?
• 1:01:27
  Thompson Brothers K Training person.
• 1:01:29
  Having been having. No, what was the one?
• 1:01:30
  What was the Japanese whiskey that you got us on?
• 1:01:32
  Anger so. You boys are quite cheap in the
• 1:01:34
  pub, so it's one of the things that you're going to get.
• 1:01:36
  Yourself quite a bit, but what I would say is.
• 1:01:39
  I think I got as Yoichi, just a standard Yoichi.
• 1:01:43
  That was very nice. But I will say that's right it.
• 1:01:46
  Was very nice. I will say this right, we got to
• 1:01:49
  speaking to the guy behind the bar as a Japanese chap.
• 1:01:51
  He's not the owner and he's we had we were trying to be and you
• 1:01:57
  mentioned I can't remember we got in the subject just what you
• 1:02:00
  know, we did not walk in a high on the road.
• 1:02:05
  I think we mentioned I. Think we mentioned Vicki.
• 1:02:16
  Vicki. We had the hats with the
• 1:02:17
  T-shirts, but apart from that, no one would have known our
• 1:02:19
  whiskey story. But we mentioned Vicki Elliot
• 1:02:21
  because I said how a good friend of our comes and he went Vicki.
• 1:02:25
  She does the podcast and I went, what podcast?
• 1:02:27
  She was done the podcast at the pub in Edinburgh.
• 1:02:29
  I said I was that's that's a he's like you're risky stories.
• 1:02:33
  We're like, yeah, yeah. And he was like, Oh my God.
• 1:02:35
  And he kind of started speaking. I was listening to you this
• 1:02:36
  morning, something like that. And then, annoyingly,
• 1:02:39
  annoyingly, one guy at the other end of the bar went, Was that
• 1:02:43
  Lewinsky podcast that Ross Barn made right?
• 1:02:48
  I hate to hear it so. And I went, let me tell you,
• 1:02:51
  when we met Ross Barn before he was on our podcast, he was
• 1:02:53
  merely just a wee barman. That was Callum calla Diak Diak.
• 1:02:59
  Who used to run the Craig Elke Bar?
• 1:03:01
  Callum used to watch. Glendronic Distillery.
• 1:03:03
  Callum was great. His knowledge is outrageous.
• 1:03:05
  We had a great track with him. Good, nice to if you're
• 1:03:07
  listening, Callum, thank you so much.
• 1:03:08
  And then on the Saturday. Night.
• 1:03:09
  Also. Thanks for the mention Callum,
• 1:03:11
  really appreciate it really. Really frustrating.
• 1:03:14
  Ross Bar, ambassador of the Northeast.
• 1:03:16
  I love to eat it. But the next night he brought
• 1:03:18
  some really, really nice drams along.
• 1:03:19
  So, but we actually got to send the whiskey stories.
• 1:03:21
  But I would I would have loved to have been in a pub with
• 1:03:24
  Callum because his whiskey knowledge and the whiskey he has
• 1:03:28
  is. Ridiculous.
• 1:03:28
  Yeah, he did. Then when a 34 year old.
• 1:03:31
  There was a 1967 Glenn Glasser, an old Gordon Macphail.
• 1:03:36
  Anna Thompson Brothers. Must have just been mapped out.
• 1:03:39
  Just that. Yeah.
• 1:03:42
  Your name. Your name carries currency in
• 1:03:44
  that part of well. But the final part of our trip
• 1:03:47
  was also up to the Gordon, as we've talked about Steven Rankin
• 1:03:49
  and I will say we've got them in front of us.
• 1:03:51
  We're not. We are going to do a lot about
• 1:03:53
  bonus content of us drinking these drams.
• 1:03:55
  Well, just do some questions then.
• 1:03:56
  We've got 5 or 10 minutes, but I just want to say the drams that
• 1:03:58
  we got Stephen Rankin gave us, I've got pictures of them all
• 1:04:02
  here. It was the IT was the classic.
• 1:04:04
  And we've heard this a few times where Stephen Rankin goes, well,
• 1:04:11
  Angus, what year were you born? It's.
• 1:04:13
  Unbelievable 1989 and it's like, right?
• 1:04:16
  Which one do you want, you know? So we've got here, we've got on
• 1:04:18
  this lineup, which we'll talk about.
• 1:04:19
  We'll do a video for YouTube, Yeah.
• 1:04:21
  We'll do a YouTube video. So we've got Glen Bergie 1989.
• 1:04:25
  We've got Ball, Blair 1991. We've got Tomatin 1993.
• 1:04:31
  I think it's really, really. Good, we've got that.
• 1:04:34
  Could be really special, yeah. Ben Romack, 1982.
• 1:04:38
  Had that yeah, that that by the way, that's super special,
• 1:04:42
  though. That's what I.
• 1:04:42
  Call ELA 1981. Yeah, see that Ben Romack, guys?
• 1:04:46
  That PC Ben Romack that's 39 years old.
• 1:04:50
  Nineteen years in Burgundy. It's a tough, tough spot really
• 1:04:55
  that I mean. After we you'll need to tune
• 1:04:57
  into that 20 years sharing. Yeah, tune into that extra
• 1:05:00
  content because that's some world class whiskey.
• 1:05:03
  And what we'll do is we'll wash it all down with some royal
• 1:05:05
  stag. It's actually such good
• 1:05:07
  coincidence that we've got you here for that.
• 1:05:09
  That's totally look about right Ross, give us we've got time for
• 1:05:11
  one question one. Question, I've got a great
• 1:05:13
  question from Curtis ex guests on the podcast.
• 1:05:16
  If you could bring back any distillery that it's closed,
• 1:05:20
  what would it be? But a catch is you have to close
• 1:05:23
  a current distillery and let your reasons for both.
• 1:05:26
  Anybody ready for this? I've got one now straight up.
• 1:05:28
  OK, Graham, what are you bringing back?
• 1:05:30
  Dumbarton. Grain Dumbarton Grain Distillery
• 1:05:34
  and what are you closing a grain?
• 1:05:35
  I'll have to close another grain.
• 1:05:36
  OK, it's. Going to be, well, I don't know,
• 1:05:40
  too many grains if I've been honest.
• 1:05:41
  I thought about this a bit bad. Well, I'll just Chuck one.
• 1:05:45
  I'll just Chuck one. I'm done.
• 1:05:46
  And apologies to anyone at the Azure listen, but I'll just
• 1:05:48
  Chuck Cameron Bridge and oh. Wow, 105 million litres gone.
• 1:05:54
  But that will change the landscape of Western.
• 1:05:57
  Let me tell you a little. Bit about it's going to be busy.
• 1:05:58
  Let me tell you a bit. About the button, we're going to
• 1:06:00
  be a big filling contract. Tell you a little bit about the
• 1:06:02
  button, but the reason I like the button distillery.
• 1:06:06
  I tried the liquid it was what whiskey or what the independent
• 1:06:09
  baller they did a Barton 1981 I think it was remember trying
• 1:06:12
  that and being absolutely blown away at one of Mark Davidson's
• 1:06:17
  Jolly Topers tastings. Secondly, it was that was the
• 1:06:22
  the grain that was used by Harren Walker for making
• 1:06:24
  Valentine's whiskey. That was one of Dunbar that.
• 1:06:27
  Connection there. Now the other thing about it was
• 1:06:29
  very, very interestingly, they mocked, they mimicked, they
• 1:06:32
  didn't go for the NS coffee stills and everything like that.
• 1:06:34
  But what they did was they brought in Canadian style grain
• 1:06:38
  stills, right? And they could only at the time
• 1:06:42
  do wheat and maize, and maize was the predominant, not
• 1:06:45
  British. Predominantly maize.
• 1:06:47
  Right. Well, there you go.
• 1:06:48
  So that was it. And we were talking to somebody
• 1:06:51
  on Saturday night up in Elgin who explained to us about and it
• 1:06:54
  wasn't actually at Dumbarton Distillery, but it was at the
• 1:06:58
  Dumbarton, the Dumbarton Warehouses.
• 1:07:00
  I can't remember. That was where they had and it
• 1:07:02
  was a true story. They had the geese that were
• 1:07:04
  security for that, Yeah. And they actually had a Gooseman
• 1:07:09
  who? Took kind of the.
• 1:07:10
  Geeks. It would come in in the morning
• 1:07:12
  before everyone started to shift and take the geese away and come
• 1:07:14
  in just before everyone left and put the geese back.
• 1:07:17
  I love the reopening of Dunbar in there for somebody.
• 1:07:20
  Security, security. It's so aggressive.
• 1:07:22
  Aye, aye. And the noise that they would
• 1:07:24
  make as well. And you could.
• 1:07:25
  They're very easily disturbed. Yeah, original stories are that
• 1:07:28
  you could hear the excise men coming, of course, because you
• 1:07:30
  can hear Mr. Fox. Or is it?
• 1:07:32
  The blue these. Are poison.
• 1:07:33
  I love I love that you you're reopening the button closing
• 1:07:36
  camera bridge. You have just changed the
• 1:07:37
  Westgate. What we've done, but.
• 1:07:39
  I like. It same question to you then,
• 1:07:41
  Ross, Do you have one in mind? Honestly, I don't have one in
• 1:07:44
  mind right now. I've.
• 1:07:45
  Got mine. Going oh, Ralph Fraser, go ahead
• 1:07:47
  and. I think if I was to reopen 1
• 1:07:50
  purely because I've never got to try it because of how finite it
• 1:07:55
  was, Oh, Ladyburn, I would reopen Ladyburn.
• 1:07:58
  That's crazy. Yeah.
• 1:07:59
  So that's. So where was Ladyburn?
• 1:08:00
  So Ladyburn was in Girvan? Founded for nine years.
• 1:08:05
  Founded in 1966, closed in 19. 70 Was it attached to the Big
• 1:08:08
  Grain distillery? Yeah.
• 1:08:10
  So again, I've never heard of distillery only open for nine
• 1:08:14
  years. Yeah, yeah.
• 1:08:15
  The problem with Ladyburn now is it wasn't meant to be old.
• 1:08:19
  It was only open for nine years. If you're buying Ladyburn now,
• 1:08:21
  you're buying 40 year old Ladyburn.
• 1:08:23
  I've never tried it either. You're reopening Ladybird?
• 1:08:27
  What are you closing the Fraser? But why are you wanting to open
• 1:08:29
  Ladybird? Yeah, because you've not had it.
• 1:08:31
  Oh, not tried that. Oh, right, it was so neat.
• 1:08:33
  Not try that and then we get up and.
• 1:08:35
  Run. Yeah, it's cool.
• 1:08:36
  No, that's cool. Oh cool.
• 1:08:37
  Suppose you can say that now it also be transformed.
• 1:08:40
  Better, much bigger scale. And whatnot.
• 1:08:43
  Closing. I know what Curtis wants me to
• 1:08:46
  answer. What does he want to do?
• 1:08:49
  I'd close Ben Nevis. Oh.
• 1:08:52
  Wow whiskey nerds, I don't like that half of Germany hate you
• 1:08:56
  for saying that. The Netherlands Whiskey Club.
• 1:08:59
  The town were built. The town was built in the
• 1:09:01
  distillery. They're all null and void.
• 1:09:03
  Now I like Ben Nevis whiskey. Wow, I.
• 1:09:07
  Like Ben? Nevis is so controversial.
• 1:09:08
  I think Ben Nevis. 10 year old every time phaser comes on.
• 1:09:11
  Why? Just because, because of the
• 1:09:14
  people, you're just like this. Let's be honest, you're closing
• 1:09:17
  it because of Ben Nevis hands. No.
• 1:09:22
  Yeah, you can't say that I'm going to stick this on Reddit.
• 1:09:24
  I'm sticking this on Reddit, right?
• 1:09:26
  You're going to be the next person you absolutely
• 1:09:27
  slaughtered from the Whiskey Stories podcast, right, Fungus?
• 1:09:31
  I guess where you go. For Hungus.
• 1:09:32
  All right, do you know what I'm going because I have never
• 1:09:39
  really, I haven't tried a lot of close distilleries really.
• 1:09:41
  I've tried a bit, a little. Well, fine, I've tried.
• 1:09:44
  But what was that one in Inverness?
• 1:09:45
  The oh, it was gold. No, the other one.
• 1:09:50
  Glenesk, Inverness. Glenesk, maybe it was Glenesk, I
• 1:09:53
  can't remember, but I'm going to, I'm going to tug on the
• 1:09:55
  heartstrings a wee bit and I'm going to say if I was to reopen
• 1:09:59
  one, because I've never tried it, but my family are all from
• 1:10:02
  Stone Haven, Glen Ewery Royal, I would reopen.
• 1:10:07
  I think. I think it's AI think there's
• 1:10:09
  kind of two bricks remaining from that distiller.
• 1:10:11
  I had a horrible history. I had a horrible history, but I
• 1:10:14
  think Stone Haven, Great wee place by the coast, Glenary
• 1:10:18
  Royal. I'm going to reopen it and.
• 1:10:19
  Who are you closing and why? Who am I closing?
• 1:10:21
  Well, you know the The temptation is to close something
• 1:10:25
  that no one would notice. So what's the most?
• 1:10:28
  Federal Attic. What's the most he's just, I
• 1:10:31
  really, you know, really fucked. Well, Well, what I would say,
• 1:10:34
  what I would say is could you close something like Brave
• 1:10:36
  Allen? No one would even know.
• 1:10:38
  Oh. You probably probably do
• 1:10:40
  something much. Smaller, I mean.
• 1:10:41
  So again, you're affecting. The guy's working there, but no,
• 1:10:43
  you're affecting. In effect, the Chevron Siegel
• 1:10:47
  Ballentine spreading brave al but it's not a.
• 1:10:49
  Bad if it noise Graham, I'll do it.
• 1:10:51
  It's not a bad answer. If it disrupts, Ballentine's for
• 1:10:53
  Graham. For me, I would like to reopen
• 1:10:56
  Little Mill. Yeah, only.
• 1:10:58
  If why Little Mill? Only if the open the debate with
• 1:11:03
  Glen Turner as who is the oldest.
• 1:11:05
  I cannot accept that Glen Turner have new owners and Lily
• 1:11:10
  Crystal, because you actually were older than we thought we
• 1:11:13
  were for the last two. 100 years reopen fair and tosh just there
• 1:11:17
  you. Go no.
• 1:11:17
  But Little Bell was open for the whole entire.
• 1:11:20
  It was until the 90's the oldest distillery, continuously open
• 1:11:26
  distillery. I think Little Bell was good
• 1:11:28
  also. I like to spit it.
• 1:11:29
  Who's shutting? Them, well, there's so many
• 1:11:34
  acts. So.
• 1:11:38
  Many. Axe.
• 1:11:41
  Realistically, it's been shot before.
• 1:11:44
  They're not going to be my friends anyway.
• 1:11:46
  The premium, the brand that owns the distillery, I have very good
• 1:11:50
  feelings towards, but I'm not going to miss Tam.
• 1:11:55
  Novillin, Who's going to miss Tam?
• 1:11:58
  So there's 4. People, I want to say that I
• 1:12:01
  love Fetika. The Dalmore does very well and
• 1:12:04
  the Jura could be the biggest brand in whiskey.
• 1:12:06
  I say it every time, but Tam Novillin is the the most
• 1:12:10
  forgettable distillery in whiskey.
• 1:12:11
  So there's four guys here that want to keep that distillery on
• 1:12:14
  the Isle of Lewis open. Avanjanic, I would like to
• 1:12:18
  change my answer. I think, I think Avanjanic.
• 1:12:21
  I think Avanjanic's all technically.
• 1:12:23
  I don't think it's in production, right.
• 1:12:26
  It doesn't count. I don't think it counts.
• 1:12:29
  Basically, you've lost me here, Tamra villain.
• 1:12:32
  Tamra villain, right? Wait, McKay is Tamra villain?
• 1:12:34
  There we go. That's it folks, that this Dax
• 1:12:38
  is Swan. 4 new discoveries have been opened, but four have been
• 1:12:43
  closed. The Whiskey Stories podcast has
• 1:12:45
  spoken. In the offer, Fraser, one more
• 1:12:46
  whiskey story. Have you got one?
• 1:12:49
  I got a story or a whiskey I could.
• 1:12:52
  Panic and do. 11 bonus whiskey story your second time on.
• 1:12:56
  Yeah, sure. And so, yeah, new job, new
• 1:12:59
  experience, everything moving on.
• 1:13:01
  You're going to choose AG, NAB. I'm going to have.
• 1:13:03
  To go on brand there. Oh, right, that's.
• 1:13:06
  A pretty good DRAM to talk about.
• 1:13:08
  Though go on then go. On then.
• 1:13:10
  So start of the month. Is it the new one that they're
• 1:13:12
  ringing out or they've already brought it this week?
• 1:13:14
  I don't. Know what it is, I've not tried
• 1:13:15
  it. And you let Curtis try it.
• 1:13:17
  And yeah, I had to go up to Elgin and I had to go and do my
• 1:13:21
  inductions and meet the team and do a lot of stuff.
• 1:13:23
  You do marketing, blah, blah, blah.
• 1:13:27
  And this year is our 130th anniversary, so very, very big
• 1:13:30
  year within the family, within the company.
• 1:13:32
  So a lot of love being shown and almost the first friend I was
• 1:13:37
  introduced to was our 130th gift back and it was given to every
• 1:13:42
  single employee. And so that's not.
• 1:13:45
  Just was that did that feature on a walk 3 drams?
• 1:13:49
  Sorry, no. That featured on weekend DRAM
• 1:13:53
  Roll call. Oh, dead.
• 1:13:55
  Because you messaged me, Fraser messaged me on a Friday to be
• 1:13:58
  like, get weekend drum roll call up.
• 1:14:01
  Now I heard. That was like the week had
• 1:14:05
  returned, but this was given to every single employee really.
• 1:14:09
  So it didn't matter if you are head of department or and, you
• 1:14:13
  know, literally for me, I'd walked into Mr. George's house 5
• 1:14:17
  minutes before I was handed that.
• 1:14:18
  Yeah, you know, welcome to the company.
• 1:14:20
  Here we go. What's the draft?
• 1:14:21
  Good timing. And it was the last ever edition
• 1:14:23
  of the Mr. George series, 1954. Seventy year old Glenn Grant.
• 1:14:31
  That's like a draft. Look at Ross's faces.
• 1:14:34
  I messaged Ross, I was driving home, I phoned Ross, I said I'm
• 1:14:37
  going home, I'm opening this tonight and he wasn't free so
• 1:14:40
  Curtis got phoned. Did he just Polish it offline or
• 1:14:44
  was it just a minute? Charlie.
• 1:14:45
  NO100ML100, but that's across. All the members of staff
• 1:14:50
  fantastic. So yeah, 100ML which?
• 1:14:53
  I'm 70 year old Glenn Grant. Have done a little bit but I'm
• 1:14:56
  keeping a lot to give to family. And very.
• 1:14:59
  Close, immediate friends. And you've brought some of that
• 1:15:01
  a long way. Right, guys.
• 1:15:04
  Love it, right guys? That's it for this.
• 1:15:06
  Weekend drum roll call you mentioned that's available on
• 1:15:09
  the What's His Facebook. Page.
• 1:15:10
  Yes, get on the Facebook page. Yeah, go on the.
• 1:15:12
  Share your drums. Go on the Facebook page, get on.
• 1:15:14
  Just keep passing the pod. The more the pod grows, the more
• 1:15:17
  we can do things like going up to space side or we can.
• 1:15:19
  Get 1000 downloads. Over 60,000 downloads we've had
• 1:15:22
  now we're all, we're sitting at nearly 65,000 downloads as this
• 1:15:25
  goes out. Lots and lots of great stuff on
• 1:15:28
  the in the pipeline. Keep your eyes peeled for stuff
• 1:15:30
  with, like Ross had already alluded to, a wee bit Rose Bank,
• 1:15:33
  Ian McLeod and Stones might be coming up.
• 1:15:34
  We've got plenty of things going on.
• 1:15:36
  Obviously your weight. You know, by the time this goes
• 1:15:38
  out, I have already been selected and nominated to head
• 1:15:41
  out to Hollywood to start filming and producing some of
• 1:15:46
  the some of the best content you'll ever see.
• 1:15:48
  So yeah, let us know. Get on the YouTube channel,
• 1:15:50
  subscribe to the YouTube channel because we are about to start
• 1:15:53
  recording, you know, a 510 minute video of us trying these
• 1:15:56
  drams that we got from Gordon Macphail from Steven Rankin.
• 1:15:59
  There's loads of other stuff there.
• 1:16:00
  We're going to be doing more of our what, 3 drams features as
• 1:16:02
  well. So yeah, loads and loads of
• 1:16:04
  stuff going on. Thank you so much for listening.
• 1:16:06
  Thanks for everybody coming on. Thanks for the DRAM for these
• 1:16:08
  are absolutely fantastic. Give us five stars.
• 1:16:10
  Pass the pod. Subscribe XY and Z.
• 1:16:13
  Thank you very much. Cheers, Slangema.
• 1:16:15
  Cheers. We'll never see a podcast with
• 1:16:18
  the Dunbar Japanese whiskey and three.
• 1:16:21
  Are taking it out from way behind.